Tuesday, November 22

The Red Stuff

But first... I have to show you my Hawaiian turkeys!  Here's the first one, before I sewed it on:

 The second one, sewn on (and worn, which is why it's a little dirty and wrinkled).  Instead of doing embroidery for the legs, eyes and beak, I was going more for this type of look.
And finally, here's the boy's on a brown onesie.  
Best thing about this project?  I already had everything on hand...
 And here are our handprint trees...  The caption reads "I'm so glad you're my family"(the song is a favorite in our house).

And finally I have a recipe to share for Thanksgiving.  It's a tradition that it comes from Josh's side of the family, and that I have happily adopted, and it's "The Red Stuff" (aka Cranberry Sauce).  It's super easy, and fast and oh-so-much better than any store-bought stuff.

Here's what you need:

1 thin-skinned orange or 2 clementines or tangerines.
2 cups fresh cranberries
1 cup water
2/3 cup sugar
1 teaspoon lemon juice
1/2 cup pecans

Here's what you do:

1. Peel and cut up the orange(s).
2.  Chop up 1 cup of cranberries and the orange in a food processor.
3.  Add the sugar and puree.
4.  In a saucepan combine pureed mix, the remaining cup of whole cranberries, and the cup of water.
5.  Bring to a boil, stir and keep on low boil till it has thickened into sauce (about 10 minutes).
6. Cool to room tempurature, then add lemon juice and pecans.
7.  Refrigerate, serve and enjoy!

Sorry I don't have any pictures of it-- but trust me-- it's YUMMY!
Happy Thanksgiving!!

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