This classic with a twist is perfect for your Thanksgiving turkey as well as for chicken, pork or as used as a jam.
(serves 8) F W V
- 1 lb. of fresh organic cranberries
- 3 organic navel oranges
- 2/3 cup of organic sugar
- 1 ½ cup of orange juice
- ¼ cup of rum (optional – alcohol will evaporate during cooking)
Wash the cranberries and discard the soft ones. Wash the oranges and cut one into small chunks. Squeeze the remaining two oranges. Measure their juice and, if it doesn’t measure 1 ½ cup, add some water. Transfer orange chunks and juice into a blender and blend until smooth. Transfer into a pan; add cranberries, sugar and rum. Cook for 12 -15 minutes, stirring occasionally with a spatula. Press the cranberries to the sides of the pan to crush them: they will release their pectin and the relish will thicken. Serve warm with meats or cold as jam. It keeps for a week in the fridge or you can freeze small amounts and use later.
As if we needed a pretext to create, make or eat more cookies…
Whatever your reason might be, try these cookies and I assure you that they are going to become one of your favorites: easy to make but flavorful, they are exactly what you need at any time of the day. And they have a wonderful quality: they are tiny, so you won’t feel guilty even if you eat three or four. Fabulous with cranberry relish (see my recipe) or a tiny dab of crème fraîche, they taste even better with a sip of port wine.
(Makes about 120) F W V Gf B
- 1 cup of organic corn meal
- 1 cup of organic gluten-free flour
- Half cup of organic sugar
- Grated rind of 1 organic lemon
- 1 pinch of salt
- 3 oz. of unsalted butter at room temperature
- 2 whole organic eggs
- 2 teaspoons of baking powder
- 1 tablespoon of corn oil
Mix all the ingredients in a bowl and knead with your hands to obtain smooth dough. On a floured surface, roll small portions of the dough into “snakes”. Cut snakes into half-inch pieces, and lay them onto parchment paper on a cookie sheet.
Lightly press a fork on their surface to form grooves.
Bake at 350F for 12 minutes.
Tip: Make one batch with yellow corn flour and one with blue corn flour.