0:00
- This week is all about Thanksgiving y'all,
0:03
and I'm sharing with y'all,
0:06
the fifth recipe of this group,
0:09
Theresa said, "Don't count how many recipes,"
0:12
but, it just helps me in my head, Theresa.
0:15
I'm not as smart as you girl.
0:17
- (Theresa) Just so you know, this is the sixth recipe.
0:19
- Oh, its the sixth (indistinct)
0:22
- (Theresa) that's why I was laughing,
0:24
- 'cause you know I'm wrong.
0:26
Alright, I've got a 12 ounce bag of fresh cranberries,
0:31
and I've got one cup of water boiling,
0:36
with one cup of sugar.
0:39
Now I'm going bring these to boil,
0:43
and I'm gonna cook 'em, maybe five minutes.
0:47
And it don't take long
0:48
for those skins, to burst on those cranberries.
0:52
And let me tell you something, homemade cranberry sauce is
0:56
so, much better than the (indistinct)
0:59
and I've got two or three different recipes.
1:01
I've got another recipe that, I adore,
1:05
that's, cream cheese and nuts,
1:08
and, I guess some powdered sugar
1:11
maybe I can't remember, but I put it in a cylinder dish
1:16
and I put the cranberries and then I'll put a layer
1:19
of the cream cheese and then more cranberries layer
1:22
of cream cheese, and you just dig deep,
1:29
But, today I'm making a friend from a long, long time ago.
1:35
I can't even remember where I met Wayne, but we would chat,
1:41
and, I think it was somewhere up north,
1:44
And I told him that I was writing a cookbook,
1:48
and did he have any recipes
1:50
that he just really loved and wanted to share?
1:55
And so he shared two or three of his recipes with me,
1:59
but this cranberry sauce to me, it's just like over the top.
2:04
So, that's what I'm sharing with you today.
2:07
And like I said, I've got one bag of cranberries
2:10
over here in one cup of sugar and one cup of water.
2:14
You don't wanna drown those berries.
2:17
And I've got raisins, I've got crushed walnuts,
2:24
I've got, that juice of a half an orange,
2:30
I've got some orange liqueur,
2:35
smells good enough to drink, raisins,
2:40
and in this little dish, I have one teaspoon
2:42
of cinnamon, and one teaspoon of fresh, ground nutmeg.
2:48
Now your fresh ground, is not as strong,
2:52
as your ground that you buy in the grocery store.
2:56
So I know a teaspoon of nutmeg sounds like a lot,
3:00
but, like said, it's not nearly as strong.
3:02
So, Wayne's recipe, says to combine the sugar
3:08
and water in a large sauce pan
3:10
and bring to boil, as the cranberries and return to bowl,
3:14
then lower the heat so that the liquid just simmers.
3:18
And then you add the apples, the walnuts and everything,
3:22
you add everything that you see here.
3:26
- (camera man) I hear them pop them popping.
3:31
You know come over here Eddy and,
3:33
show everybody how, those cranberries just pop,
3:39
see the skin, how they just pop open.
3:46
There's one right there that you can see real good
3:48
if I can get 'em up there.
3:50
- (camera man) That smells so good.
3:53
- Yeah see 'em? Just popping open,
3:56
they don't take, but, just a few pop, you hear it?
4:01
- (camera man) smells like a Christmas (indistinct)
4:05
- Oh what a relief It is.
4:07
So, we're gonna add our apple, and this was done earlier
4:14
and we put fruit fresh, on any fruit that will brown
4:20
like bananas, apples, pears,
4:24
that fruit fresh does great (indistinct)
4:30
Alright, so it says to put this on to simmer.
4:34
So I'm gonna do that,
4:41
this is really gonna be good. Our raisins,
4:49
and I guess you could use white, or dark raisins.
4:57
I kinda like the dark,
4:58
I like to be able to see 'em.
5:00
And there is our teaspoon
5:03
of nutmeg and cinnamon, and there is our, chopped walnuts.
5:23
- (camera man) Thought this would be good
5:24
on top of like, pancakes or something-
5:27
I would think so, we'll probably find a lot of ways,
5:31
to you use Wayne's recipe. Alright now that's the juice
5:35
from a half an orange, and a half a lemon.
5:39
Don't that look beautiful?
5:41
- (camera man) It just smells amazing.
5:43
- It smells like Thanksgiving,
5:45
It smells like up north (indistinct).
5:53
I don't want you to be homesick,
5:56
'cause this is home now.
6:00
Okay, so gone let that simmer, for about 10 or 15 minutes.
6:05
We won't, 'lemme put it up a little bit higher than that,
6:09
but we want, you know that water
6:11
to evaporate, and the laqueur.
6:19
So this is definitely, a recipe that you can make ahead two
6:22
or three days before,
6:24
which really, helps out, that kitchen problem.
6:35
And, about the best advice I could give you
6:39
in your menu, because a lot of people,
6:43
only have like one oven, just like I have here today.
6:47
So, you know, you have to plan in your time
6:53
and if you want everything to come at the right time.
6:56
So if you're planning your menu, try to plan it around
7:02
not like eight casseroles, you know, playing it around
7:06
things that you can cook on top of the stove,
7:09
- (Theresa) the good thing about casseroles,
7:11
you can make 'em in advance,
7:13
- (Theresa) and then you can cook 'em all together
7:14
but you just have to turn your temperature
7:17
on your oven up a little bit.
7:19
Is that how you compensate? So-
7:20
- Maybe, yeah, maybe a little bit, if you've got a lot
7:24
- (Theresa) Like, if you put three in (indistinct)-
7:27
and I tell you that air fryer works
7:29
really good for (indistinct),
7:31
- (Theresa) It's true.
7:32
- Like I made squashed casserole the other night,
7:35
and I baked it off in the air fryer,
7:38
'cause I didn't wanna,
7:40
you know, turn on this big oven.
7:43
So this tastes really,
7:44
really good, so we can let it simmer,
7:48
I can really taste, the orange laqueur in it.
7:54
There might be only one, difference that I would do, Wayne,
8:01
and I might would make it a little bit sweeter.
8:05
- (Theresa) Imagine that, I was (indistinct)
8:08
- (camera man) (indistinct) there is no butter in it.
8:11
- Well wouldn't butter, once it refrigerate,
8:12
wouldn't it coagulate (indistinct)
8:17
- (Theresa) That's a big word.
8:17
- I know - (camera man) I know
8:19
- Look at me using a big word.
8:21
- (camera man) Although you did do that,
8:23
at depression pie, that had butter that was-
8:27
- (camera man) Refrigerated.
8:28
- Yes. And you could see it.
8:31
- You could see it on top of the pound,
8:33
- (camera man) And it was good.
8:40
That's the only thing I've changed, Wayne.
8:42
And by the time it gets through simmered,
8:44
I may not even do that.
8:46
So thank you for sharing that recipe with me.
8:48
It's probably been 15 years,
8:51
so hope you're still well and kicking out Wayne.
