Here is a nice recipe for spiced cranberry sauce!!!This sauce is better than canned cranberry sauce .I love a cranberry sauce that has texture instead of this solid mass of cookie cutter plop.This easy to make and you’ll be very happy you made it from scratch cause it’s so easy to get the can.That would not be a good happy thanksgiving wondering what is in it. Make it from scratch you’ll have all control over what it taste like .This cranberry sauce goes well with turkey and stuffing so yummy good.I remember the first time I cranberry it was so exciting.Watching the cranberries go pop pop . The amazing part is putting the cranberry sauce in a container and hours later the sauce is all jelled up.I just love cooking form scratch especially around the holidays .I hope you make this cranberry sauce Its oh so delicious.Have Fun And Happy Thanksgiving!!
3 cups fresh or frozen cranberries
1 cup orange juice
1/4 tsp vanilla
1-1/2 cups sugar
1/3 cup orange marmalade
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground star anise
1. Pour the cranberries in medium or large pot.
2. Turn the heat onto medium high heat.
3.Pour in the orange juice.
4.Now add in the sugar,spices,vanilla and orange marmalade and stir.Bring to a boil.
5.Turn down the heat and simmer for 15-25 minutes . Stir often so sauce wont burn.The cranberries will start to pop and the sauce will thickened.
6.Remove from heat and transfer to a bowl and cover .Place it into fridge and let set for 4 hours or overnight at best.
This may seem a little corny but I loved creamed corn as a child .I was straight up addicted to the stuff because it was so sweet like me “LOL”.For one the I had a creamed corn souffle it was oh so delicious.I had asked for the recipe but the person said it was a family recipe and she could not give to me .I tried to duplicate it but it didn’t work so I just decided to start from the drawing board and make up my own recipe.So I came up my version of cream corn and not the souffle because I feel it would be easier for right now . I don’t like the canned creamed anymore homemade is way better. This cream corn has pepper jack cheese in it and I added some Fresno and Jalapeno peppers to give it some extra heat.It also has a little bit of sweetness to hit you on the palate.This would make a great side dish for the summer and the holidays.
2 cups frozen or fresh corn
1 tbsp butter
1-1/2 tbsps flour
3/4 cup milk
3 tbsps heavy cream
1 tsp sugar
6 slices of pepper jack cheese or 1/4 cup of shredded pepper jack cheese
1/8 tsp black pepper
1.In a small skillet over medium heat melt butter.
2.Add in the flour and whisk until smooth .Make sure there are no lumps and cook for 2-4 minutes more to get rid of the flour taste.
3.Pour in milk and cream a little at a time and turn up the heat to medium-low . Whisk until sauce becomes thick.Set aside
4. In a medium or large pan add the corn and sugar .Now stir.
5.Place a couple a dollops of the bechamel sauce on top of corn and stir.
6.Add the pepper jack cheese and stir until fully melted.
7. Sprinkle in the minced Fresno and Jalapeno chilis .Stir into the corn mixture until incorporated.
Transfer to a serving dish or plate and enjoy!!
Serve this with chicken,fish ,steak and vegetables