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Friday, November 18, 2011

Turkey Countdown Recipe #2

Cranberry Blueberry Pie

In case you don't know I love cranberries!  I drink cranberry juice everyday, and cook with them whenever possible.  This is my favorite pie recipe that has been putting smiles on faces for the last 5 years :)

  • 2 cups sugar
  • 1/4 cup cornstarch
  • 2 cups fresh cranberries (or frozen)
  • 2 tablespoons lemon juice
  • 1 (16 ounce) package frozen blueberries
  • double crust pie crust
  • tin foil

In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries. Cook over medium-high heat until mixture boils, stirring constantly. Reduce the heat and simmer until the cranberries pop and the mixture starts to thicken. Let it cool for 15 minutes.

Preheat oven to 450 and place the bottom pie crust in the pie plate.  Pour the mixture in the pie plate and place the top crust on.  ( I love a good lattice work pie, although for this pie I like to use a small cookie cutter and cut out 2 hearts in the middle separated by cut lines before I place the top crust)

cut a sheet of foil in 2 inch strips and place them around the edge of your pie.  This will keep your edge from burning before the top and middle are done.  Bake for 25-35 minutes or until the top has browned. Cool for 2-3 hours before serving.

If you have a favorite pie recipe leave it below.  I would love to try it out!

Thursday, November 17, 2011

Turkey Countdown Recipe #1

I love a good thanksgiving meal and want to share with you some recipes that I have used over the years.  Today I am craving cranberries so we will start with the sauce. 

  • 2 (8-ounce) packages cranberries, fresh or frozen
  • 1 orange, zest and juiced
  • 1/2 cup sugar
  • 1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving. ( I prefer room temp when eating it on thanksgiving, but also great refrigerated on a turkey sandwich the next day)

For those that don't know what the zest of an orange is:  Take a cheese grater to the outside of the orange.  All the pretty orange color goes in the pot, so scrape the entire orange until it is white.