Part of me is yearning to put on a big Thanksgiving dinner and introduce my husband's family to the holiday, but as we are not yet in our own home I have decided to make do with a few reminders of the holiday. Since I am a vegetarian and have been since childhood, the usual headliners are not what I love about this holiday. I prefer the side dishes like cranberry sauce, roasted vegetables, and anything with pumpkin.
So, to assuage the slight homesickness I feel today, I have decided to make cranberry sauce and cornbread, both my mother's recipes. I was hoping to make some pumpkin muffins as well, but pumpkin puree has been very difficult to find here. Pumpkin itself is easy to find, but I have cooked with it a couple times and every time I have been surprised at how light the pumpkin taste is. However, I might breakdown and see if I can make a decent pumpkin muffin from it in the future.
Note: We also make this bread when it is not Thanksgiving and it makes a great breakfast with a couple of sunny side up eggs on top.
2 cups raw cranberries*
1/4 cup sweetener (I use honey)
1. Cut orange and juice completely. Then add just enough water to the juice to have 3/4 cup total liquid.
2. Sort and wash your cranberries.
3. Add juice, cranberries, and honey to a medium size pot and put burner on high.
4. Cook at a high heat, stirring occasionally, until all the cranberries have popped. Then turn down to a simmer and cook for another 10 minutes.
*This recipe is intended for American cranberries, which are large and have a thick skin. But what I had on hand here in Russia was a different variation of cranberry, they are smaller and have a thin skin. They still worked well, but did not gel quite as nicely as the ones you usually find in the States.
1 1/4 cups milk
2 tbsp butter or oil (for cooking)
1 1/4 cups cornmeal
1/4 cup corn flour
1/4 cup white flour
1 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1. Mix all the dry ingredients together.
2. Mix all the wet ingredients together.
3. Stir the wet ingredients into the dry.
4. Take a medium cast-iron skillet, put it over medium heat and melt the butter.
5. Pour the batter into the buttered skillet and put in the oven at 375 F for 25-30 minutes.
*Cook till the top cracks, but is not yet browned to prevent it from getting too dry.