Hello, hello! So, my favorite holiday, Thanksgiving, is this week! It’s currently Monday and the house smells like cranberry sauce and sweet potatoes. And the aromas will just keep getting better as the week goes on. So, in celebration of the season, I thought I would share a couple of recipes with you! Namely, the cranberry sauce and sweet potato casserole Dad makes. I know it’s a little late given that Thanksgiving will be tomorrow by the time this posts, but you can always try them next year or for Christmas.
First up is Cranberry Orange Relish with Bourbon. It’s a recipe Dad found in the Dallas Morning News a couple of years ago. He decided to try this one since the chutney recipe he used before had apples, which I’m mildly allergic to, so I couldn’t eat much of it. He’s tweaked it a little since then by adding walnuts, but here’s the recipe!
CRANBERRY ORANGE RELISH WITH BOURBON
1 cup bourbon (Dad uses Jack Daniels)
1 orange, zested and supremed (see chef’s note)
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup orange juice, freshly squeezed or from concentrate
In a medium saucepan over low heat, combine bourbon and orange zest. Bring to a boil and simmer, until reduced to a syrup, about 10 minutes.
Add cranberries, orange segments, sugar, and orange juice. Stir until sugar is dissolved and cranberries pop. Remove from heat and allow to cool.
Cover and refrigerate. Makes 8 servings.
To supreme orange: Using a sharp knife, cut remaining skin and pith off of the zested orange. Working over a clean mixing bowl and using a sharp knife, cut out each segment of orange between the membranes.
Calories 1,620 (None from fat)
Trace fat (No sat)
Fiber 4 g.
Carbohydrates 276 g.
Protein 3 g.
Sugar 239 g.
Another recent addition to our Thanksgiving line up is Sweet Potato Casserole with Pecan Streusel Topping. Dad found this one last year in the Dallas Morning News. It’s fairly similar to the recipe he had been using, but it has an orange-y flavor that makes it better. Even I like it, and I’m not a big sweet potato fan. I know he’s tweaked it, but this is the recipe!
SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING
5 pounds sweet potatoes, roasted until soft (instructions follow; or substitute two 40-ounce cans sweet potatoes, drained)
1 1/2 cups sugar
1 cup heavy cream
1/4 teaspoon allspice
Grated zest from half an orange
12 tablespoons (1 1/2 sticks) cold butter, cut into cubes
1 1/2 cups brown sugar
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups chopped pecans
1 tablespoon vanilla extract
Heat oven to 350 F. Butter the inside of a 9×13-inch baking pan.
Scrape flesh from sweet potato into a mixing bowl, or in the bowl of a food processor (work in batches if using a processor). Mash or puree until smooth. Add eggs and combine thoroughly.
Add granulated sugar, cream, allspice, and orange zest and mix thoroughly into mashed sweet potatoes. Transfer sweet potato mixture to prepared pan.
To make the pecan streusel topping:
In the bowl of a food processor, place butter, brown sugar, flour, salt, cinnamon, nutmeg, pecans, and vanilla and pulse until mixture is crumbly and looks like small pebbles.
Sprinkle sweet potatoes evenly with streusel topping — it should completely cover sweet potatoes. Bake for 45 minutes.
Makes 15 servings.
To roast sweet potatoes:
Heat oven to 450 F. Place whole sweet potatoes on the oven rack and roast for 45 minutes to 1 hour, or until tender.
Adapted from Justin and Diane Fourton, Pecan Lodge
Fat 24 g. (11 g. sat)
Cholesterol 92 mg.
Sodium 271 mg.
Fiber 6 g.
Carbohydrates 73 g.
Protein 7 g.
What are some recipes you or your loved ones make for the holiday? Do you tend to stick to the same menu or try to mix it up each year? Feel free to share here or on my social media pages. Have a wonderful Thanksgiving!