Every year we spend Thanksgiving with my Husband’s family. Every year I make the dessert ( no surprise here:) I volunteer for this job:) ). We always host the Christmas dinner, so you will be seeing more of Christmas recipes coming.
Today I leave you with thanks and links to some wonderful foodies/bakers and their dessert ideas.
The food bloggers’ network is the most supportive and fun I have seen. Thank you! For all your comments and such a warm welcome to the community. You are such an inspiring bunch! I am honored to be a part of it.
In case you are still looking for inspiration, here are some fantastic ideas for bringing sweetness to Thanksgiving table this year. Click on the link in caption to go to the recipe.
I am thankful for our adorable, healthy Little Boy, for my Girls’ love and smiles, my Husbands love, care and support. It’s all I really need. It’s what makes me who I am.
Have a happy and a sweet Thanksgiving!
Homemade Cranberry Pop Tarts
Yesterday I shared a cranberry jam recipe. Today I am revealing why I recommended reserving some of it.
Ladies and gentleman, I give you Cranberry Pop Tarts. Did you just think: post-Thanksgiving breakfast?
Easy Cranberry Jam (fridge style) made in under half an hour! No pectin needed!
About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.
This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.
Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.
The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.
I was inspired.
We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.
( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )
No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.
This jam is on the tarty side. You could add more sugar, but I just love the combo of flavors in this one.
As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam.
Cranberry Jam ( Fridge Style )
Cranberry Jam - easy to prepare and delicious to enjoy during the holidays!
- 1 pkg frozen cranberries
- 3/4 c sugar
- 3/4 c water
- 3 tsp lemon juice
- In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
- Cook over medium heat until it boils. The cranberries will pop.
- Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
- Cool and pour into a jar.
- Keep covered in the refrigerator for up to a week.
This jam is chunky, but if you prefer it smoother, you can place the cooled jam in a blender or a food processor and process until smooth.
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