I love our Food, Fitness, and Fashion Fridays!
Meet our beautiful chef Katey (and her adorable babe!). I had the opportunity to live with this girl back in my college days and she is one of the best! She became a mom to her little boy Lincoln this passed June. She went to Culinary School at Bridgerland Tech college in Logan, UT and loves to cater here and there occasionally. I’m stoked that she will be helping us with our chef skills on Fridays!
Love what she’s starting us off with. Perfect side for Thanksgiving! Thanks Katey!
“Before I discovered a passion for food and cooking, Thanksgiving use to be one of my least favorite holidays. The turkey was dry, the idea of stuffing just did not make sense to me … Dry bread cubes that you pour chicken stock over? Whaaaat?? Don’t even ask me what that red can-shaped jiggly stuff was made of, or what you were suppose to do with it.
To keep a long story short though, I’ll just tell you that nowadays Thanksgiving and I have a deep love for one another. My turkey is finally juicy, my stuffing brings family from far and wide to my table, and heaven help us all if there isn’t enough for everyone to take a little bit home with them. I have to say though that it’s the cranberries that hold a special place in my heart. Trust me when I tell you they are the EASIEST thing to make, and result in the most compliments.
So since I’m not quite ready to part with my top secret stuffing recipe ( maybe next year) … Here is my recipe for easy homemade Cherry Cranberry Sauce, and a little added bonus, how to turn your leftover sauce into a yummy sandwich spread for turkey sandwiches the next day!
Cherry Cranberry Sauce
1 lb fresh cranberries
½ Cup Apple Juice
¼ Cup Orange Juice
½ Cup Honey
1 Cup Dried Cherries
Cranberry Sandwich Spread
Whole grain mustard
Combine both of the juices along with the honey in a medium pot, bring to a boil, and let simmer for about 5 minutes.
( Gorgeous picture, right? I promise it gets prettier)
Wash your cranberries and toss out any smoothy or extra wrinkly ones. Once your pot has simmered for the 5 minutes, add the cranberries and the dried cherries, then return the pot to a simmer. You’ll start to hear something similar to popcorn popping, but don’t be alarmed, that’s just the cranberries beginning to burst, which is exactly what you want to happen.
These are the cherries that I used … yay Costco … Which is where the mega jar of mayo that is soon to be pictured also came from.
You’ll want to let this mixture simmer for no more then 15 minutes. Cranberries have a lot of natural pectin in them which is what will make your sauce nice and thick, but if you simmer past the 15 minutes, you run the risk of that pectin beginning to break down. Which means you will lose that natural bonus that these tart little babies pack.
You can always simmer for less then the full 15 minutes if you would like some of your cranberries to keep their shape. I usually take mine off the stove when it starts to look about like this
Once your sauce has reached the desired consistency remove it from the stove and pour it into a container to cool down in. It will keep in your fridge for about 2 weeks.
Now since thanksgiving is still a week away, I don’t have any leftovers to show you the true heaven of the day after sandwich … But I can tell you that mixing equal parts of leftover sauce with mayo and just a dash of whole grain mustard makes a turkey sandwich spread that is killer. If you like things spicy you can even add a couple of dashes of your favorite hot sauce.
Thanks everyone for bearing with me, this is my very first attempt at blogging in any form whatsoever … and of course thank you Aubrey for letting me share a little bit of my love for the kitchen! Happy Thanksgiving everyone!”
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