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via Bon Appetit

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

Makes about 2 cups

2 dried chipotle chiles*
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
*Can be found at specialty foods stores, natural foods stores, and Latin markets.

Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.

Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.

Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.

via Bon Appetit

Two 8″ or 9″ pie shells, baked. Option for graham cracker crust or normal pastry shell.

1 envelope unflavored gelatin
1/4 c cold water
1 c sugar, divided
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 c canned pumpkin
1 c evaporated skim milk
2 tablespoons margarine
4 egg whites
1/4 c crushed pecans (optional)

Soften the gelatin in cold water.

Combine 1/2 c of the sugar, with the cornstarch, salt, ginger, nutmeg, and cinnamon. Add the pumpkin and milk. Mix well. Cook over medium heat in a large flat saucepan until thickened, stirring constantly. Add the gelatin mixture and the margarine, stirring until dissolved. Cook until partially set. Cool. Stir to prevent a hard crust from appearing.

Beat the egg whites until soft peaks form (about 20 minutes), and gradually beat in the remaining 1/2 c sugar. Continue until very stiff, and fold into the cooled pumpkin mixture. Pour into pastry shell. Garnish with crushed pecans.

Serve chilled. Usually makes two 9″ pies.