Tuesday, November 24, 2009

Thanksgiving Blog Break

Just in case anybody out there's still reading blogs instead of frantically researching the best ways to prepare a turkey or hoping some website has the reasonable facsimile of Aunt Ethel's famous gingered cranberry and anjou pear sauce because you lost the copy of her recipe she so generously gave you and now she's coming for Thanksgiving and expects the sauce and will never forgive you for losing her family recipe complete with its secret alcoholic ingredient, I wanted to just mention that I'll be taking a brief blog break over the Thanksgiving holiday, to celebrate with my family and extended family who are coming in from out of town.

When I typed the above, I thought I was making up "gingered cranberry and anjou pear sauce." But a quick Google search showed that this dish actually exists, and in at least one version has Grand Marnier in it. Thus, in the spirit of holiday festivity, I'll share it below; the link is here for the official website which contains the official recipe. Bear in mind that I've never made this, and never even heard of it until five minutes ago, so I make no recommendation aside from the notion that it actually sounds rather good:

Cranberry-Pear-Ginger Sauce

  • 2 lb Fresh cranberries
  • 3 Comice or Anjou pears; cored
  • 2 Pippin or Granny Smith
  • 1 c Freshly squeezed orange
  • 1/4 c Finely chopped crystallized
  • 1/2 c Grand Marnier or other
  • 2 c Sugar
  • 1/4 ts Ground nutmeg
  • 2 c Golden raisins
  • 2 tb Grated orange peel

Makes about 1-1/2 quarts Tori Ritchie found this recipe in a dusty old community cookbook from Saint Louis. She says people love it so much, they literally spoon it out of the bowl to eat, turkey be damned. Tori is the author of Cabin Cooking (Time Life, 1998). 1. Place all ingredients, except liqueur, in a heavy 4-quart saucepan and bring to a boil over medium-high heat, stirring once or twice to incorporate sugar. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until thickened and cranberries are soft, about 45 minutes. 2. Remove from heat, stir in orange liqueur, and let cool. Cover and chill until ready to use. (Serves 12 generously, with leftovers for sandwiches. Or for eating by the spoonful.) VEGAN PER 1/2-CUP: 197 CAL (<1%> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 45 Converted by MM_Buster v2.0l.

I hope that you and yours have a very happy Thanksgiving, Aunt Ethel's sauce notwithstanding! I expect to be back to the usual blogging early next week. Though, of course, I might change my mind and show up anytime. Rather like Aunt Ethel.

1 comment:

Dawn Farias said...

Hope you had (have) a Happy Thanksgiving!