Last minute Thanksgiving recipe: homemade cranberry sauce

For most households, canned cranberry sauce is a staple on Thanksgiving. No muss, no fuss and it tastes like cranberries, so.. yeah.

I'm a believer in canned cranberries, until the other night when for kicks I made some from scratch. First off, it's super easy. Secondly, it turns out there's no comparison taste-wise to something homemade with fresh ingredients. And finally, it looks so pretty!

So for anyone willing to try something a little different this year, cook some basic canned/packaged essentials from scratch for your guests. You can even make this recipe ahead of time! 

Homemade Cranberry Sauce 

Ingredients:

One 12 oz. bag of fresh cranberries (frozen works too!)

1 cup sugar 

1 strip orange or lemon zest (optional)

2 tbs water

Preparation: Set aside about 1/2 cup of the cranberries in a small bowl. Combine the rest of the ingredients in a large saucepan over low heat, and stir frequently until the sugar dissolves and the cranberries soften (about 10 minutes). Increase the heat a bit to medium and cook until the sauce becomes pretty thick and the cranberries burst (still stirring occasionally). Lower the heat again, and add the reserved cranberries to the sauce - cook just until those berries soften, to give the sauce a chunky texture. Add more sugar to taste (and salt & pepper if you want!) and set aside to cool. Serve at room temp or make the night before & refrigerate in an air-tight container. 

I actually removed some of the cranberries from my sauce and added 2 handfuls of blueberries to balance out the tartness. I also added a drizzle of blood orange olive oil instead of using zest (a cooking oil I definitely recommend!). 

Easy & sweet. Nothing better. 

Happy Thanksgiving!! Enjoy your comfort food.

Love,

Amy

Butterscotch Pumpkin Pie

Thanksgiving is right around the corner (where has November gone?!) and I know most of you are feeling your dreams of a feast covered in gravy becoming a reality. 

Last year was a big Thanksgiving for me, as it was my first year contributing to the Thanksgiving meal, aside from my usual task of expertly removing the crescent rolls from their tube. I was in charge of appetizers and dessert and I felt honored, like I was officially grown up and trustworthy. Except I forgot all the cheese (and we're big cheese people). So I guess I'm not there just yet. ;) 

My mom has been and continues to be the reigning champion of holiday dinners in my book. She nails it every time. I can only hope that some day I'll be able to pass on to my family the wonderful holiday meals & memories she's given me. 

I made a butterscotch pumpkin pie last year, care of Bon Appetit, and it was very much a success. Pumpkin pie but with a kick. Just wanted to share the recipe and help out those of you who are in charge of dessert this year!

 

Butterscotch Pumpkin Pie

Ingredients for crust:

1 1/4 cups flour

1/2 tsp sugar 

1/4 tsp salt

10 tbs (1 1/4 sticks) cold, unsalted butter, cut into 1/2-inch cubes

3 (or more) tbs cold water 

Ingredients for filling:

3/4 cup golden brown sugar (packed) 

2 tbs unsalted butter 

1/4 tsp salt

1/4 cup Scotch whisky

1 1/4 cups heavy whipping cream

1 cup pumpkin purée 

3 large eggs

1 tsp cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves 

1/4 tsp ground allspice 

Preparation: Mix flour, sugar, and salt in a processor. Add the butter, and using on/off turns, process until a coarse meal forms. Add 3 tablespoons ice cold water, and using on/off turns, process until moist clumps form. Add more water by teaspoonfuls if the dough is too dry. Gather the dough into a ball, then flatten into a disk. Wrap this and chill for 1 hour. Once the dough has chilled, roll it out until it's 12 or 13-inch round and transfer to a 9-inch-diameter pie dish. Fold the edges under and crimp. Chill the dough again until firm, about 1 hour. This can be made 1 day ahead if you want - just cover and keep chilled.

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  This crust needs to be pre-baked, so when it's ready to go, preheat your oven to 350 degrees. Line the crust with a sheet of foil and fill it with dried beans or pie weights. Bake the crust for 20 minutes, then remove the foil and beans/weights. Bake until it's just beginning to turn a nice golden brown, piercing it with fork if bubbles form (about 15 minutes longer). Let the crust cool completely before continuing on with your pie. 
  
  
  • For the filling - combine 1/2 cup brown sugar, butter, and salt in a medium saucepan and bring to a boil over medium heat, stirring so the sugar dissolves. Boil this until it's a deep brown color - about 5 minutes, then remove it from the heat. Add the Scotch, then the cream (mixture will bubble pretty intensely, but don't panic) and whisk until smooth. Return the saucepan to medium heat and stir until most of the caramel bits dissolve. Strain the butterscotch mixture into a small bowl and cool to room temperature, stirring occasionally.
  • Whisk the remaining 1/4 cup brown sugar and pumpkin in a large bowl. Next whisk in the eggs, then the spices. Add the reserved butterscotch mixture and whisk to blend. This can be made 1 day ahead too! Just cover and chill and rewhisk before using.
  • Finally, when you're ready to finish your pie, preheat the oven to 350 degrees. Pour the filling into the crust and bake until just set - about 50 minutes. Cool and serve at room temperature. I served mine with some sweetened creme fraiche and crunchy pecans on top! 
    
    
    Hope you have a full & happy holiday, friends. Give thanks. 
  • Love,
    Amy
  • "I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder."  -Gilbert K. Chesterton

Chocolate Chip Cookie Dough Truffles

I'll bet that 99% of people would agree that when baking, the process can pretty much end at the dough/batter phase and all would be well. Except that whole raw-egg-consumption-may-lead-to-salmonella-poisoning thing does tend to cause second thoughts, right? Problem solved! In fact, problem solved and then dipped in chocolate.

 

And don't worry my gluten-free and/or dairy-free friends... I got you. 

 

 

Chocolate Chip Cookie Dough Truffles (gluten-free, dairy-free, egg-free!)

Ingredients:

2 & 1/4 cups almond meal

1/4 cup unsalted vegan butter (such as Earth Balance)

1/4 cup creamy almond butter 

1/4 cup white sugar 

1/2 cup light brown sugar, packed

4 tbs unsweetened almond milk 

1/2 tsp vanilla extract 

Sea salt

Gluten-free, dairy-free chocolate chips 

 

Preparation: Using an electric mixer, beat the sugars, vegan butter, and almond butter until soft and fluffy (about 2 minutes will do it). Blend in the almond milk and vanilla extract until combined. Add the almond meal and sprinkle in some sea salt, and mix on low or by hand until fully combined. Then fold in a handful or two of your favorite gluten-free, dairy-free chocolate chips. Place in fridge to chill while you prepare your dipping chocolate. 

 

The dipping chocolate is super easy and follows the same method as making ganache, except this time, add a tablespoon or two of canola or vegetable oil to your chocolate for a shinier finish. You can melt your chocolate chips in the microwave using a microwaveable bowl and only heating it at about 30 second intervals (stirring in between). Add some almond milk for a smoother chocolate sauce. 

 

Scoop your cookie dough using a half-tablespoon measuring spoon and roll into a small, bite-sized ball. Dip into your melted chocolate, rolling it around until coated and place on a baking sheet covered with wax paper. Sprinkle the truffles with a touch of sea salt while still wet ('cause ya know, it looks pretty). Refrigerate your truffles to set the chocolate. Serve cold or room temp and don't feel guilty when you share with absolutely no one. Nom nom nom. 

 

I think I'll be making these again during Christmas cookie season... Maybe with a seasonal twist? We shall see. 

 

Love, 

Amy