Side Dish: "Simple and Amazing" Cranberry Sauce
Alice Currah of SavorySweetLife.com
12 oz bag fresh cranberries
¾ cup orange juice
⅔ cup brown sugar
⅓ cup white sugar
Optional: 2 oz gold rum
1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced — stirring occasionally. You'll hear the cranberries popping — don't worry, that’s what you want them to do.
2. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
11. Dessert: Pumpkin Pie
The ABC of Desserts (Peter Pauper Press Vintage Editions)
1-1/4 cups pumpkin, cooked and strained
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs, separated
1-1/4 cups scalded milk
1 six-ounce can (3/4 cup) evaporated milk
9-inch pastry-lined pie pan
1. Thoroughly combine pumpkin, sugar, salt, and spices.
2. Add egg yolks and milk and blend.
3. Fold in beaten egg whites.
4. Pour into pie pan.
5. Bake in hot oven, 450 degrees, 10 minutes, then in moderate oven, 325 degrees, about 45 minutes, or until mixture does not stick to knife.