Here is the recipe I’m using for this year’s cranberry sauce, courtesy of People’s co-op:
2 c. fresh, local cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
1 tsp fresh, grated ginger
Also, I totally forgot to include stuffing on my last post, the Thanksgiving menu. Of course there will be stuffing for Thanksgiving! In fact, this year I’m doing a crazy Hawaiian-style stuffing for our pal RCMB. I’ll try to create an actual recipe for that and post it here. I’m totally winging it, but it will likely include my low-carb biscuit recipe with the addition of some cornmeal, macadamia nuts, cranberries, pineapple, mirepoix, and veg stock.
Seriously, I’m hungry already. I can hardly wait for Thursday!