In addition to sending ready-to-eat holiday feasts to our clients on Thanksgiving morning, we also equip our clients who want to prepare their own holiday feast with everything they need.
Last week, with the help of our terrific delivery volunteers, we sent a cornucopia of food to our clients to prepare with their loved ones:
– housemade gravy
– stuffing mix
– dinner rolls
– green beans and corn
– ingredients for mashed potatoes
– pumpkin or sweet potato pie from our bakery
…and of course, cranberry sauce! Though our chefs and volunteers typically prepare our housemade cranberry sauce in giant batches, Chef Asei scaled it down so that you, too, can prepare it for your Turkey Day table.
The team at Open Arms wishes you and your loved ones a very happy Thanksgiving!
Chef Asei’s Cranberry Sauce
(Makes 8-10 oz.)
- 12 oz. bag of frozen or fresh cranberries
- 2 cups apples, chopped
- 2 tbsp. red onion, minced
- 1 cinnamon stick
- 1 cup sugar
- ½ tsp. salt
- Juice of 2 oranges
- 2 tbsp. cornstarch mixed with 2 tbsp. cold water (slurry)
- 2 tbsp. fresh thyme
- Zest of 2 oranges (blanched in salt water)
- Bring the berries, apples, onion, cinnamon, sugar, salt, and orange juice to a boil and reduce heat to simmer until cranberries pop, about 12 minutes.
- Bring back up to a boil, add half of the slurry and whisk.
- Add more or less slurry until the mixture reaches desired thickness.
- Turn off heat and add thyme and orange zest. Allow to steep for 30 minutes. Adjust sugar and salt as needed.
- Remove cinnamon stick and refrigerate for up to one week.
- Serve heated or chilled.