I’ve been making this cranberry sauce for many years. It’s so easy and it’s always a big hit.
Spiced Cranberry Sauce
4 cups fresh cranberries
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
1 3/4 cups water
Bring to a boil and cook 7 minutes. Reduce to a hard simmer for 20 minutes. Transfer to storage container. Cool, uncovered, about 30 minutes and then refrigerate overnight.
Pumpkin Pie
15 ounces puree pumpkin
2 large eggs
1 large egg yolk
1 cup heavy cream
1 T brandy
¾ cup lightly packed brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp table salt
1/8 tsp nutmeg
1/8 tsp black pepper
1/8 tsp cloves
1 blind-baked crust
Preheat the oven to 325F. In a large bowl, whisk together the pumpkin, eggs, egg yolk, clream and brandy. In a small bowl, whisk together the brown sugar, ginger, cinnamon, salt, nutmeg, pepper and cloves then add this to the large bowl and whisk to combine. Transfer the filling to the crust and bake about an hour until pie is slightly jiggly in the center but set.
Pecan Pie
3 oz unsalted butter
¾ cup packed dark brown sugar
¾ cup corn syrup
½ cup golden syrup
3 large eggs, @RT
2 T bourbon
1 teaspoon vanilla
¾ teaspoon table salt
1/3 cup chopped toasted papershell pecans
2 cups toasted papershell pecan halves
blind-baked crust
Preheat oven to 375F. Melt butter and cook until brown, whisk in brown sugar and syrups until smooth. Remove from heat and let cool slightly. Whisk in eggs, one at a time then bourbon, vanilla and salt. Stir in chopped pecans. Transfer pecan halves to the crust and pour over syrup mixture. Reduce oven temp to 350F and bake 45-55 minutes until set- slight jiggle is done.