Cranberry Glazed Turkey Breast Roast

IMG_9189Convenience comes in all shapes and sizes, but when it comes to turkey, rolled breast roast is what’s needed to create a great little roast turkey dinner. Typically they’re about 1.5 kg / 3# each, and serve 6-8 people. All they need is a little glaze while roasting, and everyone who wants turkey, but doesn’t want to deal with the whole bird, will appreciate them. Two versions are shown in the recipe, each is wonderful. I use either, depending on the type of marmalade I have, so have shown them both. Continue reading

Cranberry Orange Sauce

IMG_8621From the time we were first married, and living in a 40’ trailer on our 50-acre piece of raw land, our family has gathered at our table for holiday repasts. We would move the table so that it ran from the tiny trailer kitchen through the living area. The trailer was just 9’ wide, so it was all about the table!

We’d cook the turkey in the tiny, but wonderful oven, heating the whole of the trailer in the process, while pots simmered on the cooktop. Even though our space was so tiny, it was so much fun.

We moved into our freshly built new house in early October one year. I was so excited to hold our first Thanksgiving here. With room to spare, we invited a tableful of guests, still needing to extend the table into the living room. A bigger table but extended all the same. Counting noses for this Thanksgiving, we’ll also need to add another table. Always I am thankful for those who share our table with us.

Here’s the recipe for the cranberry sauce that I’ve been making most of my life, and has been at most of these events. Continue reading

Cranberry Bars

IMG_6816When cranberries are fresh in the fall, I buy several pounds of them, to store in the freezer.  I use them for all sorts of baking, adding to savoury stuffings, sliced thinly to garnish, or to add as a tart bite to salads.  They’re a great addition to home-made dog food, too (in case you were wondering).

This year I thought I’d be smart and buy 10 pounds of them.  That’s a whole lot of cranberries.  Now as winter dies down (I’m being optimistic), I’ve been making curd with them. As I was figuring that out, I thought about trying them as a topping for a cookie bar, like lemon bars.  After a few tries, I’ve got this one figured out.  They need a little more cooking, and a little more stabilizing from flour than lemon bars.  The red filling is a nice change, and the tartness of the berries with the orange citrus is very yummy.

So here’s hoping that you have 4 cups of cranberries languishing in your freezer, so you can try these out. Continue reading