No matter your thoughts and feelings about canned cranberry sauce at Thanksgiving, you have to admit it has a singular ability that is both fascinating and a little repellant.
I am speaking, of course, of the ability to slide out of the can completely intact in one fell swoop, and stand alone as a quivering magenta tower on a plate.
There’s something vaguely disturbing about watching your food being birthed wholesale from its packaging in this fashion. Something, dare I say, un-CAN-ny? Or something just a little too reminiscent of dog food, perhaps. And while we’re on the subject, what’s IN that stuff? I’ll tell you: a whole lotta high fructose corn syrup (and possibly some kind of food lab Jell-O product they can get away with calling “natural flavor”?) I honestly don’t mind the taste of the classic straight-from-the-can Ocean Spray jellied sauce, but Real Talk: it’s not exactly made of wholesome ingredients, and it’s not the classiest item on the Thanksgiving table, with its sklooshy jiggle and the grooves around its circumference that give it away as canned every time.
So, this Thanksgiving, might I suggest a detour from the can? This homemade orange cranberry sauce is sweetened naturally with honey (not high fructose corn syrup like the wiggle-jiggle variety) and will give your Thanksgiving table a touch of class and a colorful sweet-tart pop. Plus, it’s super easy and smells AMAZING as it cooks. It’s even fun to make because you get to hear the ping! of the cranberries as they burst in the saucepan.
So go ahead and be the superstar of your Thanksgiving gathering by bringing this wholesome, delicious knockout. My guess is you’ll never go back to the canned variety again.
Honey Orange Cranberry Sauce
You'll never go back to the canned variety after you've tried this orange-flavored naturally-sweetened cranberry sauce!
In a saucepan over medium heat, bring all ingredients to a boil and cook about 15 minutes, stirring occasionally, until cranberries have burst and sauce has thickened to your liking.
Remove cinnamon stick and let cool. Serve immediately or store refrigerated in an airtight container.
A Love Letter to Food Original Recipe.
It is finally election day. Having slogged through the most miserable, acrimonious election cycle in the history of the USA, I’d say we all deserve a reward. I wish I could offer something truly useful, like a magic wand we could wave to start the whole thing over with candidates we actually believe in. But in the absence of a magic wand, how about a big old-fashioned steak dinner?
This easy skirt steak is adorned with an irresistible honey-sweetened, buttery-crunchy pecan topping, and it comes with the added benefit of possibly putting us into a food coma and making us forget our electoral woes. Our family enjoyed it recently as part of a spontaneous dinner-for-lunch when we had steak to use up one Sunday afternoon. It was so unexpectedly fancy to have a steak meal for lunch–especially one this pretty–that I got out the good china and set the table with candles. It apparently made quite the impression on my five-year-old daughter, who is still talking about it weeks later. (Not sure if it was the table setting or the steak she remembers most, but for me, it is definitely the steak.) Even my husband, when he saw I was going to blog about this recipe, said, “Ohhhhh, yeah. That was SO good.”
So, my friends, let’s eat, drink, and be merry, for today we vote. May God bless this food to our bodies, and this nation whose future we are determining.
Pecan-Crusted Skirt Steak
Heat broiler on high and position oven rack about 6 inches from broiler. Line a large baking sheet with foil and spray generously with baking spray.
Season the steak with about 1 tsp. salt and 1/4 tsp. pepper
In a food processor, pulse the pecans, butter, honey, rosemary, salt, and pepper a few times until combined.
Broil the steak 3 minutes on each side. Spread pecan mixture on top and broil an additional 1-2 minutes, until pecans are lightly toasted.
Allow the steak to rest 5 minutes, then slice against the grain.