Cranberry Orange Sauce with Ginger



This year was the first year that I made cranberry sauce from scratch and I was amazed at how easy it was to make with only a few ingredients. To be honest, I’ve never been a huge fan of cranberry sauce at Thanksgiving dinner but this homemade sauce has completely changed my mind. Why anyone would ever buy store bought again is beyond me… You can add so many different flavors to your homemade cranberry sauce. In this recipe, I added fresh squeezed orange juice and ginger and just enough sugar so that the sauce remains slightly tart. This sauce was perfected through trial and error. The first batch I made came out incredibly bitter and after extensive research I came to realize that I was over cooking the cranberries. They only need to be simmered for about 10 minutes. Do not make the same mistake I did! In addition, cranberries contain high amounts of pectin, which is released when you cook them. This causes the sauce to naturally thicken to the consistency of a jam. This recipe yielded about 2 1/2 cups but I doubled the recipe and decided to freeze some. Who ever said cranberry sauce should be exclusively served at Thanksgiving dinner was crazy. I served this sauce along with Camembert cheese (similar to Brie) and it was a pair made in heaven. Tip: The leftover cranberry sauce is super yummy in Greek yogurt!

Time:15 mins
Yields: 2 1/2 cups
Dietary Info: Dairy-Free, Gluten-Free

•1 12-16 oz. bag of cranberries
•1 heaping cup of sugar
•1 cup water
•1-2 inch piece of ginger, grated
•1/4 cup fresh orange juice, added last
•Pinch of nutmeg

Throw everything except orange juice into a large pot. Bring to a medium boil and then simmer for ten minutes. Remove from heat and and stir in orange juice. Transfer to a bowl or airtight container and allow to cool completely. The sauce will thicken as it cools. Optional: Refrigerate for at least an hour before serving. This allows the sauce to thicken even more. Enjoy!


Curried Butternut Squash Soup with Sage and Apples



Fall is my favorite season and this soup tastes just like fall. One of my favorite things about fall is cooking with squash! I have always loved the combination of butternut and sage. I decided to try creating this soup with apples and sure enough, it is most delicious! This festive soup is great for serving at Thanksgiving dinner- the curry gives it just enough of a kick (but not too much) while the coconut milk helps to thicken it and add a little sweetness. Sure to please vegans and non-vegans alike!

Dietary Info: Dairy-Free, Gluten-Free

Servings: 6-8 bowls

Time: 1 hour

  • 1 large butternut squash soup, cubed with seeds removed
  • 3 chopped apples, peeled and seeded (I used Honeycrisp)
  • 1/3 cup fresh sage, chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 3 tablespoons curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cups water
  • 1-1/2 cups coconut milk
  • 1/4 cup pumpkin seeds, for garnish

    1. In a large pot, heat oil adding onion, garlic, ginger, and curry. Simmer, covered for about 20 minutes.

    2. Uncover and add water, butternut squash, apples, sage, honey, brown sugar, cinnamon and nutmeg. Bring to a boil, stirring for 1-2 minutes. Reduce heat and simmer, covered, for about 25 minutes.

    3. Remove pot from heat and allow to cool for about 10 minutes. Purée in a blender, gradually adding in coconut milk 1/4 cup at a time. Reheat and serve, garnished with pumpkin seeds if desired. Enjoy!