LauraGiles.com

Cranberry Relish

Ingredients

2 medium oranges
1 pound fresh cranberries
1/4 cup dried currants
1-1/2 cups sugar
1/4 cup finely chopped toasted, slivered almonds
1/8 teaspoon ground cinnamon
Orange peel curl (optional)
Fresh sage leaves (optional)

Directions

Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups

Frosted Cranberries

So easy, Jordan made them.

Ingredients

 
2 tablespoons water
Light Corn Syrup
1 (12 ounce) package fresh cranberries
1 cup white sugar
Directions

1.In a medium bowl, stir together the cranberries and corn syrup. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Fruity Acorn Squash

Ingredients

1 small acorn squash
1 tart apple, peeled and diced
1/4 cup chopped celery
2 tablespoons raisins
1 tablespoon brown sugar
1/4 teaspoon pumpkin pie spice

Directions
1.Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Microwave, uncovered, on high for 6-8 minutes or until almost tender.
2.Meanwhile, in a bowl, combine the apple, celery, raisins, brown sugar and pumpkin pie spice. Turn squash over; fill centers with apple mixture. Cover and microwave 4-5 minutes longer or until squash and apple filling are tender. Let stand for 3 minutes before serving.

Super Quick Ice Cream

INGREDIENTS
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream 
DIRECTIONS
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.