DIY, Gardening, In the Kitchen, Organic

A Little Prep Work…

Hola Readers,

  Tomorrow is Thanksgiving so I’m posting a few quick recipes I find useful.  



  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

*NOTE: I used Chinese 5-Spice instead of allspice for a more exotic flavor and used 1.5 cups granulated sugar and .5 cup brown sugar for molasses-ey goodness.  I put aside ≈ 1 cup of the sauce for those who don’t like heat (Not-Hot Sauce).  I roasted and mashed a couple of jalapeños from the garden to add to the remainder along with Pato Sauce for a spicy twist on traditional cranberry sauce.

Suzanne’s Old Fashioned Pumpkin Pie

DH used one of our pumpkins but you can use a canned pumpkin and it will turn out nicely.  We made the crust but a pre-made crust will do as well.

Happy Thanksgiving!

One pound cranberries
Not-Hot cranberry sauce


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