Festive Recipes

Cranberry Sauce Recipe

Ingredients
• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange zest, cinnamon or cinnamon stick, nutmeg, allspice.
Method
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring
to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes
or until cranberries burst.
2 At this point you can add all number of optional ingredients. You can add a half a cup
of roughly chopped pecans with or without a few strips of orange zest. You can add a
cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for
added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator.
Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Sausage and Potato Stuffing (for turkey)

2 tbsp canola oil
3 large potatoes (russet or white), cubed
1.5 pounds fresh ground sausage
2 – 3 celery sticks, chopped
1 large (or 2 medium) cooking onion, chopped
Spice mixture:
2 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tsp dried marjoram
1 tsp dried savory
1⁄2 tsp each salt & pepper
Directions:
Cook ground sausage until no longer pink, breaking up into small pieces or chunks with
spoon. Parboil the cubed potatoes for a couple of minutes, keep them firm.
In separate pot, heat the oil over medium heat and add the onions, celery and spice
mixture. Cook veggies and spices for approximately 4 – 5minutes. Add sausage meat
and potatoes and continue to cook, covered, until potatoes begin to soften (do not over
cook potatoes – you should be able to pierce them with a fork, but do not leave them
mushy), approximately 10 minutes.
Remove stuffing from heat. Let cool, then refrigerate. This is a great “make-ahead”
recipe that can sit in the fridge for up to 2 days before stuffing the bird.

Apricot glaze (for ham)

1⁄2 cup apricot preserves
2 tbsp brown sugar
1⁄4 cup orange juice
1 tbsp cider vinegar
2/3 tsp ground cloves

– Heat ingredients in saucepan over medium heat

– Bring to a soft boil and remove from heat/ set aside

– Pour over ham for the last 30 minutes of baking

Also – I have some smoothie recipes that I use to get the kids’ supplements into them each night.  I call the smoothies “Milk Shakes” and they drink them every night.

Here is the most basic one:

Basic Smoothie

– 1 banana

– 3/4 cup of frozen blueberries or strawberries or both

– supplements (capsules can be broken open and poured in/ 1/2 tsp ASD multi vitamin)

– 2 cups “Almond Breeze” original almond milk

– OPTIONAL: 1 tsp Agave Nectar

Place all ingredients in blender and blend.  Pour into cup(s) with straw and enjoy!