October 25, 2020

Dishin’ with Dody: May you have a blessed (and sweet!) Thanksgiving

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When it comes to Thanksgiving desserts, pumpkin pie is the number one choice.  I love pumpkin, but not a fan of it in pie.  One of my favourite ways of using this harvest time ingredient is turning it into fudge.  Another very important dish of Thanksgiving is cranberry sauce.  Consider this a bonus recipe…you will think it is when you taste it!  May the celebration of Thanksgiving be a true blessing to you and yours.

Pumpkin Fudge

Ingredients

  • 2 cups sugar
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1 ½ tsp. pumpkin pie spice
  • 1 (12 oz.) package white chocolate chips
  • 1 (7oz,) jar marshmallow crème
  • 1 cup chopped pecans
  • 1 tsp. vanilla extract

Directions

In a heavy saucepan, combine the first 6 ingredients.  Cook over medium heat until sugars dissolve, stirring frequently.  Continue cooking until mixture begins to boil, stirring constantly.  Continue boiling until candy thermometer reaches soft ball stage (234-243 degrees). Remove pan from heat and stir in white chocolate chips until melted.  Add remaining ingredients stirring to mix well.  Pour into a buttered 13×9 inch baking pan.  Cool to room temperature.  Cut into squares.  Store in air tight container in the refrigerator.

Cranberry Orange Sauce

Ingredients

  • 12 oz. pkg. of fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • Zest of 1 orange
  • Segments of 1 orange*
  • Zest and juice of 1/2 lemon

Directions

Over medium high heat add all ingredients to medium saucepot.  Bring to boil, stirring often.  Continue to cook for about ten minutes.  Mash cranberries.  Cook about ten more minutes or until thickened.  Cool to room temperature.  Serve immediately or refrigerate.

* To segment orange:  cut off both ends of orange.  Stand on end and run your knife from top to bottom, removing skin.  Cut deep enough to remove the pith, but not cutting into the fruit.  Now that skin is removed, you can see the actual membranes.  Cut over bowl so you don’t lose juice.  Place knife against one of the membranes and slice around, removing orange slice whole.  Continue until all orange is removed.  There is still much juice in membrane, so after removing all of the orange, squeeze to obtain the juice.

Cook’s note:  this sauce is incredible as is, but adding 1/2 cup Craisins (sweetened dried cranberries) will add another interesting taste and texture.

 

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