Thursday, October 15, 2009

Fall Fruits Festival - Cranberries




Thursday = Cranberries. At least this week it does. Lisa (at Stop and Smell the Chocolates) is having a Fall Fruits Festival over at her place this week. Go check it out and you'll come away with a ton of yummy-licious recipes. (Yes, that's a word).


Cranberry Pecan Sandies


Ingredients

  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 1/2 cup butter, melted
  • 1 egg
  • 2 tablespoons orange juice
  • 3/4 cup chopped pecans
  • 30 to 36 pecan halves
  • ORANGE GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 teaspoons orange juice

Directions

  • In a large bowl, combine the bread mix, butter, egg and orange juice. Stir in chopped pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass coated with cooking spray. Press a pecan half into center of each cookie.
  • Bake at 350° for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. In a small bowl, whisk glaze ingredients. Drizzle over cookies. Yield: 2-1/2 to 3 dozen.

I love cranberries. I had a hard time choosing a recipe to put on here. But I stuck with a simple one.

This year, I'm going to try a new turkey recipe that calls for putting a whole cranberry sauce mixture on the turkey and then serving the extra sauce with it. What? Ok, ok you talked me into it. So, I won't stick with just desserts like I said I would. Here's the turkey recipe. Keep in mind, I haven't tried this one yet, but I plan to for Thanksgiving. Or Christmas. Or any day in between. It sounds delicious.


Cranberry-Orange Roasted Turkey


Ingredients

  • 3 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 turkey (14 pounds)
  • 1 medium orange
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3/4 cup reduced-sodium teriyaki sauce
  • 1/2 cup honey
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
  • 2 medium onions, cut into wedges

Directions

  • Combine the garlic powder, salt and pepper. With fingers, carefully loosen skin from the turkey breast; spread half of garlic powder mixture under the skin. Sprinkle skin with remaining mixture.
  • Juice the orange, reserving the rind. In a large bowl, combine the cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Cover and refrigerate 3-1/2 cups mixture for sauce. Rub remaining mixture under the skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity.
  • Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.
  • Discard herb sprigs and orange before slicing. Place reserved sauce in a large saucepan; heat through. Serve with turkey. Yield: 28 servings (3-1/2 cups sauce).

(No, that's not me with the turkey; I found the picture online).

Well, enjoy.


Until next time...

5 comments:

Auntie E-Kitchen said...

Great recipe, sounds easy to me.

Lisa @ Stop and Smell the Chocolates said...

I wish I had one of those cookies right NOW! Yum! And that cranberry recipe for the turkey sounds really good! Will be interesting to see how it turns out! Thanks for linking up today!

chili pepper said...

The cookies look so good I wish it wasn't raining too hard to drag myself into town for the ingredients.

I am crazy for cranberries, too. I add cranberries to many things and keep a large supply of dried cranberries for salads, cookies, muffins and whatever.

I have never tried your turkey recipe here but my families favorite calls for a stuffing made with cranberries and Italian sausage.

Muthering Heights said...

I'm seriously drooling!!!!

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