Three posts in one week – a first for me. Sorry I’m clogging your in-baskets, but I thought I would do my best to finish what I started before Thanksgiving.
This post will wrap up the key things you need to do a week (or a few days) ahead of your Thanksgiving dinner.
The important part of making your Thanksgiving easy is to do as much as you can well ahead of time. If you finish the “week before” steps in Do-Ahead Thanksgiving Dinner Part 1, make the stuffing in Part 2 and this simple Cranberry-Orange Sauce (Part 3), you’ve completed most of your time-consuming work. You’re left with making a couple of vegetables the day before, cooking your turkey on Thanksgiving and enjoying your guests. Now that’s the way to spend a holiday!!
As for me, I’ll be heading to Minnesota for Thanksgiving #1 with husband, dog and coolers of stuffing/gravy/cranberry sauce in tow…
Cranberry Orange Sauce
Recipe By: A Global Garnish, LLC
Yield: 3 cups
1 orange, naval, juiced and zested
1/2 teaspoon zest (from orange)
1/2 cup wine, red
1 cup sugar
12 ounce cranberries, fresh, or 3 cups
1 sprig rosemary, fresh
1. Zest naval orange until you have 1/2 t zest, and then juice the orange.
Add orange juice and 1/2 c wine to a one-cup measure. If you don’t have enough liquid to make a full cup, add a bit of water. Put juice/wine mix in a saucepan along with 1 cup sugar. Bring to a simmer and add cranberries. Add zest and rosemary sprig.
Simmer with occasional stirring until cranberries pop, about 10 minutes. Let rosemary steep off the stovetop for another 10-20 minutes. Remove rosemary sprig. Your sauce is ready to serve (warm, cool or room temperature).
2. DO-AHEAD DIRECTIONS: Cover and chill. Will keep for a week refrigerated.