Thanksgiving at Our House
Aunt K’s Cranberry-Orange Sauce
2 packages fresh cranberries
1 cup brown sugar
1 orange, zested and juiced
3 clementines, juiced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of salt
- Mix cranberries, orange zest, orange and clementine juice, cinnamon and allspice together in a saucepan; bring to a boil. Reduce heat, add sugar and simmer until cranberries pop and sauce is thickened, about 15 minutes.
- Transfer sauce to bowl and refrigerate until chilled, at least 1 hour. Serve at room temperature.
- Garnish with zest or mint sprig.
Note: This is great to make the night before.
Grandma May’s Fancy Apple Tart
Any pie crust dough will work. You will need enough for a top and a bottom.
3 large apples, peeled and thinly sliced
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
1 tablespoon flour
- Drape dough over rolling pin and transfer to 9- or 9 1/2-inch fluted tart pan. A pan with a removable bottom is best. Fit dough into bottom and up sides of pan as evenly as possible and press off excess dough from fluted rim. Set tart pan on baking sheet and place in refrigerator for 15 minutes.
- In a separate bowl mix, apples and filling ingredients.
- Arrange apples evenly.
- Lay reserved dough strips in a lattice pattern on top of tart.
- Preheat oven to 350 degrees F. Set oven rack in center position.
- Bake for 55 to 65 minutes, or until apples are tender and crust is golden and cooked through.
- Transfer pan to rack and let cool.