Sometime later this morning, we'll be heading back across the mountains for home. It's been such a good visit - Deanna got to spend lots of time with her sister as well as local area friends she's not seen since Middle School. My granddaughters are a joy to spend time with and my brand new grandson has a hilariously expressive face already.
In addition to all the visiting (and eating!), I got some more stitching done - I'll post some pictures of all that tomorrow. Today, though - since I never did get this up in advance, I thought I'd share the other contribution I made to the Thanksgiving feast, along with the Sweet Potato Casserole: Orange Cranberry Sauce.
I made this up a couple days before Thanksgiving, so I could show Tanya how it was done, and to let the flavors have some time to combine.
Orange Cranberry Sauce
1 12-ounce bag cranberries
1 cup sugar
1 cup fresh orange juice
1 stalk celery, minced
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
zest of one orange
1 medium seedless orange, all peel and pith cut away, fruit diced
3/4 cup walnuts, toasted, cut into 1/2-inch pieces
Look through the bag of cranberries, removing any debris or bad berries. Place into a medium saucepan.
Mince celery stalk and set aside. Prepare orange by zesting the outside, and then peeling and chopping the fruit inside. Set the fruit aside, and put the zest into the saucepan, along with cranberries.
Add sugar, juice, celery and spices to the saucepan and stir. Bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes.
Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours - better if you can let it set for a day or two.
Shared with Flaunt It Friday, Categorically Crafting Friday, Frugal Friday, Friday Link Party, Friday Favorites, Sweets This Week, and Weekend Wander, Check Me Out Saturday, Just Something I Whipped Up, and Sunday Showcase Party.