Cranberry Cravings

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Happy Thanksgiving week  y’all!  I hope you’re Thanksgiving is filled people you love, food you love, and many things to be thankful for.  I know that I have so much to be thankful for, but on Thanksgiving Day one thing that I’m ALWAYS thankful for is that I don’t have to cook a turkey!  (And I’m pretty sure my family is thankful for that too 😉 )  My husband has been frying our turkey for the past 13 years and it always comes out sooo good (because, of course – in the south, everything tastes better when it’s fried)!  I do enjoy cooking the side dishes though, and one of my favorite side dishes with turkey is cranberries!  Turkey and cranberries just go together…kind of like coffee and chocolate.  I’m getting hungry just thinking about it.  In fact, I *might* have a bit of a cranberry obsession this time of year.  Anyway, here are three of my favorite cranberry side dishes that a perfect for Thanksgiving.  So if you crave cranberries for the holidays like I do, these recipes are for you!

 

 Orange-Cranberry Sauce

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  • 12 oz. bag of fresh cranberries
  • 1 orange, peeled and cut in small pieces
  • 2 cups sugar
  • 1 1/4 cup cold water

Place all ingredients in a medium sauce pan and stir.  Bring to a boil, boil rapidly until berries pop (about 5 minutes).  Remove from heat and let cool.  Refrigerate and serve with turkey or ham.

 

 

 Pineapple-Cranberry Jello

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  • 1 large box orange jello
  • 1 large box cherry jello
  • 1 can whole cranberries
  • 1 can crushed pineapple
  • 2 cups water, divided
  • zest of 1 orange
  • whipped cream (optional)

Bring water to a boil.  Combine orange and cherry dry jello in a bowl.  Add boiling water to jello.  Stir until jello is completely dissolved.  Mix in pineapple with juice, cranberries, and orange zest.  Add 1 cup water.  Stir and refrigerate for at least 3 hours.  Top with whipped cream.

 

 Cranberry-Sage Stuffing

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  • 28oz. pkg. dried breadcrumbs
  • 1 lb. Jimmy Dean Sage sausage
  • 2 cups chopped celery
  • 1 large chopped onion
  • 1 can water chestnuts, drained and chopped
  • 7 cups chicken broth
  • salt & pepper
  • 1 tsp. dried sage leaves
  • 1 tbsp. poultry seasoning
  • 3 eggs, beaten
  • 1/4 stick butter, melted
  • 1 pkg. dried cranberries

Preheat oven to 350 degrees F.

Cook sausage in a large skillet until it starts to brown and crumble.  Add celery and onion and sauté for 5 – 10 minutes, until transparent.  Stir in water chestnuts.  Pour over dried breadcrumbs in a large bowl.  Add salt, pepper, sage and poultry seasoning.  Mix well.  Add beaten eggs and melted butter.  Stir in dried cranberries.  Pour stuffing into a greased pan and bake until cooked through, about 40 minutes.

 

 

For dining table inspiration check out my fall tablescape here.

 

I hope that you enjoy this time of reflection and thanksgiving with your friends and family, remembering that every good and perfect gift comes from God.  From my family to yours ~ Have a blessed Thanksgiving!

Blessings,

Karen

 

 

 

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