Menu Banner
  1. Thursday, November 15

    {Thanksgiving Prep} Cranberry Orange Slush

    Every year of my life I have had cranberry slush at Thanksgiving. It’s a tradition from my mom’s side of the family that we all faithfully stand by year after year, and with good reason. This stuff is delicious! Every year I put cranberry slush on my Thanksgiving menu, hoping some people reading will adopt it as one of their own holiday traditions. I think I’ve converted a few of you over the years!

    thanksgiving cranberry orange slush from @janemaynard at thisweekfordinner.com

    Cranberry slush is a great drink to serve when entertaining for the holidays. Cranberry-flavored anything reminds me of the holidays, and this recipe can be easily scaled up to serve lots of people. This year I’ve added a twist to the recipe, creating cranberry orange slush. Orange is another one of those holiday flavors that I love, so I figured throwing it in with cranberry would be a good thing. I was right! The cranberry orange slush is just as good as the original, just less tart with a sweet and fresh hint of orange flavor. I sort of feel like I’m betraying Great-Grandma Blomquist a bit by changing things up, but I’m sure she would approve of this tasty concoction!

    {Thanksgiving Prep} Cranberry Orange Slush
     
    From Jane Maynard, This Week for Dinner
    Author:
    Recipe type: Thanksgiving, Beverage
    Ingredients
    • 2 cans whole cranberry sauce
    • 4 cups orange juice
    • 2¼ cups cranberry juice
    • 2¼ cups ginger ale
    Instructions
    1. Run whole cranberry sauce through a colander (pictured here) or press through a fine sieve with a large spoon (pictured here) over a large bowl. Keep pressing until you just have skins left in the colander/sieve. Add the orange juice, mix well, then freeze until hardened (I always make this part of the slush at least a day or two before Thanksgiving). I freeze the juice in a flat, plastic container so it’s easy to break up later (this recipe fit in an 8½ cup flat tupperware, pictured).
    2. When ready to serve, mash up the frozen juice in a large bowl. I break it up with a butter knife and then smash it with my pastry blender. Add cranberry juice and ginger ale until it’s the consistency you like. I like to keep it on the slushier side and let it melt in the glasses, but feel free to add a bit more than the recipe calls for. Serve immediately! (Mixing the slush is the last thing I do before we sit down to the Thanksgiving table!)
    3. Makes about 12 servings.

    I used Tropicana’s Pure Premium orange juice, which is 100% pure Florida orange juice. I love that it is made with fresh oranges. It tastes mighty fine. In fact, I may have taken a few swigs straight from the bottle on occasion. I kind of can’t resist. Connect with the folks at Tropicana at Facebook.com/Tropicana.

     


  2. Friday, June 11

    Grilled Radicchio with Orange & Balsamic

    I’m so bummed. I totally forgot to photograph this recipe! And it was beautiful! Oh well. You can kind of see it in that bowl next to the small bouquet of pink roses.

    food at party zoom web

    Grilled Radicchio with Orange & Balsamic
     
    Author:
    Ingredients
    • 6 heads of radicchio, quartered through the core (I think I used only 3 heads)
    • 3 tablespoon olive oil
    • Kosher salt and freshly ground pepper, to taste
    • 3 tablespoon extra-virgin olive oil
    • 3 tablespoon balsamic vinegar
    • Grated zest and juice of 3 oranges
    Instructions
    1. Drizzle the radicchio with the olive oil and sprinkle with salt and pepper.
    2. Preheat Calphalon Unison Grill pan with Sear Nonstick over medium-high heat. (I actually did use the grill pan for this recipe…but you could use a regular griddle, too.)
    3. Place the radicchio in the pan and cook for 2 minutes per side.
    4. Transfer to a serving platter. Sprinkle the radicchio with salt and pepper. Whisk together olive oil, balsamic, orange zest and juice together and drizzle over radicchio.
    Notes
    Once the radicchio were grilled, I salt and peppered them as directed, but then I cut out the hard piece of core near at the bottom and then sliced the radicchio. I then put the radicchio into a bowl and drizzled with the oil dressing.

     


  3. Tuesday, December 1

    Cranberry Orange Sauce

    I know I already shared this Cranberry Orange Sauce recipe within the last week, but I finally took a picture of the final product and it’s just too pretty not to share again! Besides, I don’t think cranberries are only relegated to Thanksgiving, right?

    cranberry orange sauce web

    I also know that I already posted a photo of this pie, but I just love the leaves on top. The picture has been BEGGING to make an appearance on the blog. I have acquiesced. I promise to stop putting fall-ish pictures up now that Thanksgiving is over and we are all roasting chestnuts on an open fire.

    pumpkin pie leaves web

    Cranberry Orange Sauce
     
    A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving
    Author:
    Cuisine: Side Dish, Thanksgiving
    Ingredients
    • ½ pound cranberries
    • ½ cup sugar
    • ¼ cup orange juice
    • zest of 1 orange
    • 4 oranges separated, pith and membranes removed
    Instructions
    1. Bring ½ C water to simmer. Add cranberries, sugar, OJ and zest. Simmer & stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat – add orange segments