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It’s getting close to celebrating Thanksgiving Day and that’s when I start thinking of all the traditional foods we eat. More importantly, it’s also when I start thinking of all the special people I’m thankful to have in my life. If I started naming them, this column would extend to the next page of this paper. Anyway, it’s about recipes and so I chose to write about one of the foods I especially like as an accompaniment to the traditional turkey dinner served and eaten by most of us on Thanksgiving Day.

I don’t know that I’ve ever served a turkey dinner without having a bowl of deep red cranberry sauce served with it. There’s something about the sweet, tart brilliantly colored sauce that’s a given next to a platter of sliced turkey. But, today we shall dwell on making use of these berries in other ways besides just sauce.

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When cranberries are “in” in the produce section at the grocery store, buy a few bags and try some of the following recipes. Remember to pick up a couple bottles of cranberry juice, too. It’s so good poured over crushed ice or served hot.

HOT CRANBERRY-APPLE DRINK

6 c. water

one 11-1/2 oz. can frozen no-sugar-added cranberry juice cocktail, thawed

1-12 oz. can frozen unsweetened apple juice concentrate, thawed

4 whole cloves

two 3-inch cinnamon sticks

In large saucepan, combine all ingredients. Simmer over low heat 20-30 minutes. Remove cloves and cinnamon from pan.

Serve warm in mugs or cups. Makes eight 1 cup servings.

NOTE: When beverage is done simmering, pour into a carafe or coffee pot for guests to help themselves.

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Do you ever make scones? If you don’t know what they are, they are a delicious quick bread, often with fruit as an ingredient and they are delicious served with a cup of coffee, tea or a tall glass of milk. These are made with dried cranberries.

CRANBERRY OAT SCONES

1-1/2 c. flour

1 c. quick cooking oats

1/4 c. sugar

2 t. baking powder

1/2 t. salt

1-1/2 t. orange peel

1/4 c. butter or margarine

1/2 c. skim milk

1/4 c. non-fat plain yogurt (orange flavored yogurt would be good, too)

1/4 c. egg substitute or 1 whole egg

3/4 c. craisins sweetened dried cranberries, any flavor

2 T. brown sugar (optional)

Combine dry ingredients in a medium mixing bowl. Work butter into dry ingredients until butter is size of small peas, using a pastry blender or fork.

Combine milk, yogurt and egg substitute in small bowl. Add to dry ingredients, mixing thoroughly. Stir in Craisins.

Spread batter into a 9-inch circle or an ungreased cookie sheet. Sprinkle top of scones with brown sugar. Cut into 8 wedges (like pie). Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from oven and recut wedges. Makes 8 scones.

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You’ve no doubt made whole cranberry sauce from fresh berries. Here’s how to make the jellied sauce.

HOMEMADE JELLIED

CRANBERRY SAUCE

1 c. sugar

1 c. water

1-12 oz. pkg. fresh or frozen cranberries, rinsed and drained

Combine sugar and water in medium saucepan. Bring to a boil; add berries, return to a boil. Lower heat and boil gently for 10 minutes, stirring constantly.

Put a wire mesh strainer over a medium mixing bowl. Pour berries into strainer. Mash berries with the back of a spoon, frequently scraping outside of the strainer until no pulp is left.

Stir mixture and pour into serving container. Cover and cool completely at room temperature. Refrigerate. Makes 1 cup.

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All you need to round out this chicken dish is a salad and some type of bread.

CHICKEN, SWEET POTATOES AND CRANBERRY SUPREME

1 lb. sweet potatoes, peeled and sliced 1/4-inch thick

4 bone-in chicken breast halves (about 2-1/4 lb.)

1-16 oz. can whole cranberry sauce or 2 c. homemade whole sauce

1/4 c. olive or canola oil

1/2 t. ground ginger

1/2 t. salt

1/4 t. pepper

Rinse potatoes; pat dry. Put potatoes evenly in a 9x13 pan. Put chicken breasts on top.

Whisk rest of ingredients together in a mixing bowl. Pour over chicken and potatoes. Bake uncovered for 50 minutes at 375 degrees or until chicken is done and potatoes are tender. Serves 4.

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Serve these bars anytime as a snack or cut them a little larger and top with a scoop of vanilla or butter pecan ice cream.

CRANBERRY NUT BARS

2 eggs

1 c. sugar

1 c. flour

1/3 c. melted butter or margarine

1-1/4 c. fresh or frozen cranberries

1/2 c. chopped walnuts or pecans

Beat eggs in a medium bowl until thick. Gradually add sugar, beating thoroughly. Stir in flour and butter; blend well. Add berries and nuts, mixing gently just until combined.

Spread evenly in pan. Bake at 350 degrees for 40-45 minutes. Cool and cut into bars. Makes 16 bars.

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Thank you are just two small words, but they mean so much. They brighten our day and make us feel worthwhile. Remember to thank Him for all the blessings we receive daily in our lives and to thank those who have taken time to speak a kind word to make us feel special. Celebrate Thanksgiving joyously!

Alice

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