Cranberry Orange Cookies

These cookies garnered the approval of Il Principe and his mother.  And the Pie.  And they were really easy.  Which might be why I adapted them from EasyCookies.com.  But I’m just guessing here. In changing the recipe, I left out the salt, as usual, and accidentally added twice the amount of butter I should have, which ended up giving the cookies a lovely crunch I think they needed.  I also added zest to boost the orange aspect of what would otherwise be a pretty plain cookie.

There is nothing more cheery than citrus in the winter, and my mother will tell you that any time you wave an orange at her at any point between November and April.  But she’s right.  Citrus is a remarkably happy-making thing.  Orange being the Pie’s favourite colour, I made these citrus-y cookies with all our citrus-y implements.

So first you want to preheat your oven to 375°F and line some baking sheets with parchment paper.

Next, gather yourself the juice and rind from 2 oranges and set that aside.  You should have about 1/2 cup orange juice and about 2 tablespoons rind to show for your efforts.   While you’re at making things to set aside, whisk together, in a measuring cup or small bowl, 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.  And, well, set that aside too.

In a large bowl, cream together 1 cup butter, softened, with 1 cup granulated sugar and 1 cup packed brown sugar

Add in 2 eggs.

Pour in your reserved juice and rind.  Mix ’em.

Slowly add your dry ingredients, mixing the whole while.

Stir in 2 cups dried cranberries.

It won’t look like you’ve produced a lot of dough, but trust me, this will make you a whole whack of cookies.  And I MEAN a WHOLE WHACK.  Like 6 or 7 dozen maybe?Drop the sticky dough in heaping teaspoons (not tablespoons, mind you, these cookies are meant to be small) onto the parchment-lined baking sheets.

Bake for 10-12 minutes, rotating your sheets halfway through, until lightly golden and firm on top.  Let the cookies sit on the sheets outside the oven for a little bit, then remove the crunchy wonders to a rack to cool completely.

If you end up having any left, you should store them in an airtight container so they don’t go stale.  I also froze some dough for later.  Because it’s so sticky, I couldn’t pre-form the cookies before freezing, so I will have to defrost the whole batch of dough before baking.  Alas.

Cranberry Sauce

HAPPY THANKSGIVING!

For those of you from elsewhere, Canadian Thanksgiving has nothing to do with pilgrims taking advantage of the hospitality of the local folk.  It’s a celebration of the end of the harvest (which, as Canada is further north than the United States, is a mite earlier in the year), and the harvest has been good this year, so let us FEAST.

I’ve been making this simple cranberry sauce (because, really, how can a cranberry sauce be complicated?) since I was tall enough to see the top of the stove.

We’ve got ten people coming to our feast tomorrow and they all like cranberry sauce so I’m going to make quite a bit of it.  If you’re familiar with my general-purpose fruit sauce, the process is very similar.  Or identical.

Take two packages (340g/12oz) fresh cranberries.

Wash them and bung them in a pot.  Add about 3/4 cup of granulated sugar as well as 1/2 cup cranberry juice or water.  You can add more sugar later if it’s not sweet enough for you.

Bring it to a boil, stirring often.

The berries will start to pop and foam.  You can help them along by gently squishing the popped berries against the side of the pot with the back of your spoon.

Then all of a sudden you’ll have a sauce.  You can add a bit of corn starch dissolved in liquid if you like a thick, jelly-like sauce, but we like ours runny so I didn’t bother.

Remove from the heat and allow to cool.  Plop it in a pretty dish (though if it’s going to be there a while, avoid ones that are white in case they stain) and serve it with turkey and all your Thanksgiving goodness.  You can keep it covered in your fridge for ages, so it’s a good thing to make ahead, and make plenty of it for leftovers in the days to come.

Have a great holiday!