Happy Thanksgiving!

One of our favorite Thanksgiving side dish recipes in recent years has been this cranberry sauce. I made it this afternoon to take to Sugar Grove with us tomorrow. I love cranberries- so tart and refreshing.

Wayne's Cranberry Sauce

1 cup water
1 cup sugar
16 oz bag fresh cranberries
1 cup finely chopped apple
1 cup finely chopped walnuts
1/2 cup currants (optional)
1/4 cup Grand Marnier liqueur
1/2 orange, juiced
1/2 lemon, juiced
1 tsp cinnamon
1 tsp nutmeg

Combine the sugar and water in a large pot and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. When the cranberries begin to "pop", add the remaining ingredients and simmer for 15 minutes. Remove pot from the heat and allow the cranberry sauce to cool.

New Fave Recipe

We recently saw Ina making this on the Food Network and were drooling on ourselves while we watched the show. We have made it twice in the past two weeks and still want more! I adjusted a couple of things in her recipe to my liking. Here is the recipe we used:

White Pizza With Arugula

raw pizza dough
olive oil
1 large garlic clove, sliced
3 fresh thyme sprigs
1/4 tsp crushed red pepper flakes
juice of 1 lemon
salt and pepper
arugula
fontina, mozzarella and goat cheese

Preheat oven to 400.

In small saucepan combine 1/4 cup olive oil, thyme sprigs and garlic and heat on low for 10 min. Discard thyme and add red pepper flakes. Transfer hot oil to a bowl and let cool.

Roll out dough, place on oiled baking sheet and brush with the garlic oil. Sprinkle with grated fontina and mozzarella and small crumbles of goat cheese. Bake for 20 min.

Just before serving, toss arugula with salt, pepper, lemon juice and olive oil and spread over pizza.