Mark Clegg makes Cranberry-Ginger Chutney
Growing up, my mother always opened a can of "cranberry glob" on Thanksgiving, shook it out as the can made a strange slurping sound, and then sliced it up on a plate. We would never touch it, mainly because of the texture. Yuck!
When my boys were young, their mother loved cranberry sauce, but the rest of us would never touch it. One year she tried this recipe and we were all hooked. The secret is fresh cranberries, versus the molded blob in a can! Hope you like it!
1 (12 ounce) package of fresh cranberries
1 1/2 cups sugar
1 cup fresh orange juice
1 cup golden raisins
1 medium apple, chopped
1 tbls grated orange rind
1 tspn minced ginger
1 cup chopped walnuts, toasted
Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat, and simmer 15 minutes. Remove from heat.
Stir in raisins and next three ingredients. Chill mixture 8 hours. Stir in walnuts before serving.
Yield: 6 cups
Prep: 10 minutes
Cook: 20 minutes
Chill: 8 hrs.
Elizabeth Alex makes her Mom's Awesome Barley
When I mention that barley has been part of a holiday tradition since I was a little girl, most people react with sympathy, as if I had been deprived of Thanksgiving itself.
I might as well say we were served prunes and gruel. But of all the things my mother has made over my lifetime, barley is my favorite. And it is a favorite not only for our family, but friends who ask her to make it for them too.
When I called my mom, Janet, to tell her I needed the recipe so that we could put in on the news, she immediately offered to make some. So, Sunday evening, my husband, daughter and I went to her house where she showed us how it is done. Even our dog Duchess tried to help out.
I don’t know for sure if my brothers and sister and I love barley because it tastes so good, or because it reminds us of all those happy holidays growing up. The answer is probably a combination of both.
1 box quick pearled barley
1 large onion
6-8 celery stalks
1 8 oz can sliced mushrooms, drained
3 cans beef consume
2-3 cups of sodium free beef bullion
1 stick of butter or margarine plus 2 T
Dice onion and celery. Brown with 1 stick of margarine or butter in skillet
Remove vegetables from skillet and place in microwavable dish
Add 2 T margarine
Lightly brown barley in skillet
Mix barley with vegetables
Add 2 cans beef consume
Microwave in covered dish on high
After 15 minutes add second can of consume and mushrooms
After 15 minutes stir and add ½ beef bullion
Continue microwaving and adding bullion mixture until barley is soft and plump.
Can be prepared ahead of time. Reheated the next day.
Gary Lezak makes Sweet Potato Suprise
You may recognize this traditional dish as a sweet potato casserole in your family, but the jury is still out on how my recipe will taste and that's why I call it a suprise! I do not consider myself a cook, but there are about three recipes that I enjoy making and this is one. I have always loved candied yams since I was a boy. As a grownup, I've added a shot of rum to this family favorite to spice it up for the holidays. This is an easy recipe so invite your friends and family into the kitchen while you cook as that, afterall, is the best ingredient to warm any dish during Thanksgiving.
4 to 6 baking sweet potatoes
½ to 1 cup brown sugar (to taste)
8 tablespoons butter
1 tablespoon cinnamon
Shot of rum
Boil potatoes in their skins on top of the stove until tender(20 to 25 minutes)
Let the potatoes cool until you can touch them, skin should easily peel off
Slice into chunks and layer the potatoes in a casserole dish. Slice butter into chunks and place with potatoes, add brown sugar and cinnamon and shot of rum. Bake at 350º for ½ hour
Remove from oven, sprinkle a generous layer of marshmallows on top and cook for 5 more minutes or until marshmallows are golden brown and puffy.
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