Ideas for Turkey Time!

Cranberry-Orange Sauce
Makes about 3 cups
· 3 cups fresh cranberries (12 ounces)
· 1 cup sugar
· 1 tablespoon minced peeled fresh ginger
· 1 navel orange, peel and pith removed, flesh cut into segments
Directions
1. Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
2. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.


Homemade Ginger Beer
Ingredients
2 pounds ginger, cut into 1-inch pieces
1 gallon boiling water
1 1/2 cups freshly squeezed lime juice
1 1/2 cups superfine sugar
Directions
1. Place ginger in the bowl of a food processor, and process until finely chopped.Transfer to a large pot or bowl, and add the boiling water. Allow to stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.
Cranberry Chutney

Ingredients
Serves 8
1 tablespoon olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Directions
1. In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
2. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
3. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Caramelized Roasted Parsnips - link

Ingredients
Serves 10 to 12
8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
2 teaspoons brown sugar
3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon snipped chives
Directions
1. Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
2. Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives, and serve.
Spinach-and-Cheese Puff

Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Prep: 10 minutesTotal: 40 minutes

Ingredients
Serves 8
Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.