Thanksgiving is upon us, time to reflect with family and friends and give thanks for all that is wonderful in our lives.
Its also a time to create and share delicious Epicurean Delights!
Cranberry sauce is always present on our table. Some of our family members like jellied cranberry sauce and others (myself included) like freshly made cranberry sauce.
Every year I break out the fresh cranberries and begin the task of making my traditional cranberry sauce. Fresh apple, cranberries and grated nutmeg along with cinnamon mingle together to scent the air. With a little dash of this and a little dash of that the house begins to take on that holiday smell that signals family, laughter and good eats is near.
I am so very thankful for my family and great friends both in and out of the sweet and savory world! I hope your holiday is filled with delicious sweet and savory Epicurean Delights!
Epicurean Delights Cranberry Sauce Recipe
Zest and juice one whole orange and set aside. Juice a half of a lemon and chop up a whole apple. I make this same recipe at Christmas as well but if I can find a very ripe, sweet pear I will sometimes at that instead of an apple. Either works wonderfully and adds a ton of flavor.
Additionally, if you like nuts and raisins you can also add a cup of toasted pecans and 1/2 cup of raisins. Since it's always a toss up in our family as to who likes nuts or raisins, I omit them.
Begin with fresh cranberries, fresh apples, lemon and oranges. Be sure to was your produce before starting. I like to let my cranberries have a nice soak in a bowl filled with cold water. I let them sit for about 30 mins allowing any particles to drop to the bottom of the bowl.
Next combine 1 cup of sugar and 1 cup of water into a saucepan large enough to accommodate all your ingredients. Bring sugar and water to a boil. Add your rinsed cranberries to the saucepan. 1 bag of cranberries is plenty for this recipe.
Return to a boil, then lower the heat so the liquid simmers. You will hear the cranberries start to pop as they begin to cook down. Once you stop hearing the cranberries pop, add 1 cup chopped apples, a 1/4 cup of Grand Marnier and the orange juice, lemon juice and zest you prepped earlier.
You will also add 1 tsp saigon cinnamon and 1 tsp of freshly grated nutmeg.
Cook for about 15 mins. Remove from heat and let sauce cool. Transfer to a serving dish and place in refrigerator until ready to serve. Can be served cold or at room temp.
Happy Thanksgiving and enjoy! For more great recipes check out our recipe page!
Downloadable Recipe Card
Fall is finally here! The days are getting shorter and Halloween is right around the corner. During a recent Epicurean Delights teaching trip I spent a few days at The Cake Cottage in Murietta, CA. Susan Carberry is the shops owner.
If you live in Southern, California you may be familiar with her shop, her classes and her delicious jumbo cupcakes.
Can I just talk about those cupcakes for a minute...20 flavors to pick from. They are moist and iced with a tasty American Buttercream and adorned with cute edible decorations. My favorite picks include; Pina Colada, Cinnamon Streusel, Caramel Apple and Smores.
I just love wandering around her shop looking at the custom molds, sprinkles, tools and the largest selection of cutters I've ever seen. I have many of her custom copper cutters and use to sell them in my retail shop in NH. I just love them.
I had an opportunity to catch up with Rose who keeps The Cake Cottage in tip top shape and is Susan's right hand gal! She shared this fun tasty recipe with me on how to make Fall Candy Corn Bark. It consists of three layers of colored candy melts (Merkens) and each layer is flavored a different flavor. Its fast, fun, colorful and tasty.
I'm pleased they are allowing me to sharing the recipe with you! I can also tell you that it's a tasty addition to the top of one of The Cake Cottage's Pina Colada cupcakes. Perfect for a Halloween party. Enjoy this Epicurean Delight, we give it a big thumbs up!
Candy Corn Bark Recipe:
Courtesy of: The Cake Cottage