October 10th: leftover Thanksgiving feast

This year's Thanksgiving was not much different from last year's, but I made two new things, so I'll share. First up: cranberry sauce. You don't really need a recipe for this; if you buy a bag of cranberries, there will be a recipe on the bag and you can't exactly screw it up. But, for good measure:


Cranberry Sauce


1 cup sugar
1 cup water*
1 bag fresh or frozen cranberries
1/2 tsp grated orange zest
fresh squeezed orange juice, optional*


*If using orange juice, squeeze into a measuring cup, then top with water to reach 1 cup.


Combine sugar and water and/or orange juice in saucepan and bring to a boil over high heat. Reduce heat and simmer for a few minutes, stirring to dissolve sugar entirely. Add cranberries and simmer until cranberries start to burst, about 5 minutes. Stir in orange zest.


Can be served immediately (a bit runny) or cooled and refrigerated overnight, after which time, it will be much thicker.


Serves 10.

We had leftover turkey and gravy on artisan bread, and the same sides as last year: brussels sprouts and sweet potato, as well as the cranberry sauce. 

For dessert, Olivia and I made chocolate marshmallow squares. Last year for Christmas I received Company's Coming 150 Delicious  Squares cookbook, and this recipe comes from it, though I reduce the marshmallow amount just slightly, for better consistency.


Chocolate Marshmallow Squares ("Chocolate Confetti")


1 cup chocolate chips
1/2 cup smooth peanut butter
1/4 cup unsalted butter
200 g mini marshmallows


Melt first three ingredients together in a large pot over medium heat, stirring until melted and well combined. Remove from heat and let cool about 15 minutes, stirring occasionally. Once cooled, add marshmallows and stir to coat them thoroughly. Press into a 9 x 9" pan, lined with foil if desired. Refrigerate until firm enough to cut.


Makes 36 squares.