It’s not too late…to make this cranberry sauce! I promise.

It is wonderful..super fresh, tart but sweet.  I found the recipe for this Apple-Orange Cranberry Sauce last year on Williams Sonoma’s site.  I love that it has chunks of apples in it along with orange zest and juice.  And the best part is it will probably be the easiest thing you cook for Thanksgiving dinner.

Wishing everyone a very Happy Thanksgiving!  I’m feeling super blessed and thankful for all the good things in my life…my wonderful husband and kids, our families, our friends and our health.  I’m also very thankful for all the wonderful opportunities that I have experienced this year thanks to this blog…I’m thankful for all of you who read it and who comment and who support me.  I’m thankful for all the great people I’ve met “virtually” and in person whether through blogging, Facebook or Twitter…

Life is Good. God Bless.

Future Food Blogger?  🙂

Apple-Orange Cranberry Sauce

Ingredients:

• 1 orange, zested and juiced
• 2 Granny Smith apples, peeled and chopped
• 2 bags fresh cranberries (about 6 cups), rinsed
• 3 cups water
• 2 cups sugar (original recipe calls for 2 1/2 so if you adjust to your liking)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions:

1. In a medium sauce pan, combine fresh squeezed orange juice, zest, apples, cranberries, water, sugar, cinnamon and cloves. Bring to a slow boil, then reduce heat to a simmer. Gently stir occasionally, until cranberries "pop", apple softens and sauce thickens, about 10-15 minutes.
2. Let cool completely before serving. Makes a large batch, perfect for leftovers.

Over the years, I've started to reduce the sugar gradually. If you have a sweeter tooth, stick to the two cups. If you are looking to cut back, try with 1 cup of sugar and you can always add more.

To help with adding more natural sweetness, I like to include the squeezed halves of oranges and the apple cores to the cooking process and then remove.

Recipe adapted from Williams Sonoma

 

The post Apple-Orange Cranberry Sauce appeared first on Aggie's Kitchen.

for picking such a great Barefoot Bloggers recipe this month! Who wouldn’t love these pancakes?

I tweaked a few things in the recipe like subbing whole wheat flour and adding some healthy flax meal and crunchy almonds. These were such a treat for me…I grew up on Bisquick so making pancakes from scratch is something I just recently did for the first time when making these Whole Wheat Pumpkin Pancakes. Sorry Bisquick, but I think your days on my pantry shelf are over.

Whole Wheat Banana-Nut Sour Cream Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup light sour cream
• 3/4 cup plus 1 tablespoon non fat milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon grated orange zest
• 2-3 tablespoons flax meal
• Non stick spray
• 2 ripe bananas, diced, plus extra for serving
• 1/4 cup sliced almonds, crushed
• Pure maple syrup

Directions:

1. Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, cinnamon and orange zest. Add the wet ingredients to the dry ones, mixing only until combined. In a separate bowl, add diced bananas and crushed almonds and gently toss together.
2. Spray large skillet with non stick spray and heat over medium-low heat. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of banana-almond mixture on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more non stick spray to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas and maple syrup.

Recipe adapted from Barefoot Contessa Family Style Cookbook

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The post Barefoot Bloggers – Whole Wheat Banana-Nut Sour Cream Pancakes appeared first on Aggie's Kitchen.