Make Ahead Thanksgiving Recipes
Cranberry Sauce & Pumpkin Bread add Color and Appeal to Holiday Meal
Oct 28, 2008
Add a little more “homemade” to the Thanksgiving celebration by making your own cranberry sauce and pumpkin bread. Add these appetizing and colorful side dishes to the Thanksgiving planner. They can be made in no time and given an elegant, gourmet presentation that will impress family and guests.
Fruity Cranberry Sauce
Canned cranberry sauce is abundant in stores everywhere, especially at Thanksgiving. But it is so easy to make a dressing at home that tastes like gourmet with just a few ingredients. This recipe can be made three days in advance and does not require the use of thickeners. While cooking, the tart apple exudes pectin, a natural thickening agent that tastes great. Note that cranberry sauce can also be frozen for up to three months.
Ingredients
- ¼ cup water
- 1 bag of fresh cranberries (2 cups)
- Zest of one orange
- Juice of one orange
- Zest of one lemon
- 1 large tart apple, peeled, cored, and cut into small chunks
- ½ cup or more of granulated sugar
- 1 teaspoon of ground cinnamon
- ½ teaspoon of freshly ground nutmeg
- ¼ teaspoon of ground cloves
- Mint leaves for garnish (optional)
Directions
- Combine all ingredients in a saucepan and bring to a boil over medium high heat.
- Reduce heat to a simmer and stir occasionally until cranberries pop and become tender.
- Total cooking time will be about 20 minutes.
- Taste and add more sugar as needed.
- Refrigerate overnight so the sauce will thicken.
- Garnish with mint leaves before serving.
Quick Pumpkin Bread
The great thing about making breads for the holidays is that they can be baked weeks in advance and frozen. Simply take a loaf out of the freezer the night before it is needed and the delectably fresh-tasting bread will add color and flavor to any special meal. It is wonderful for breakfast too.
Ingredients
- 2 large eggs, beaten
- 2 tablespoons of canola oil
- 2 tablespoons of water
- 1 teaspoon of vanilla extract
- 1 cup pumpkin puree (canned works fine)
- 2 cups all-purpose flour
- 1 teaspoon of baking soda
- ¾ cup light brown sugar
- ¼ teaspoon of cinnamon
- ½ teaspoon of salt
- ½ teaspoon of freshly ground nutmeg
- ¼ teaspoon of ground cloves
- ½ cup raisins (optional)
- ½ cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees.
- Grease and flour a 9” x 5” loaf pan.
- To a large mixing bowl add the eggs, oil, water, vanilla, and pumpkin. Stir until blended.
- Sift together all of the dry ingredients into the wet ingredients. Stir gently to combine.
- Fold in raisins and walnuts, if desired.
- Pour batter into the loaf pan.
- Bake for 50-60 minutes or until toothpick comes out clean.
- Serve warm with butter or cream cheese.
Make Thanksgiving brighter this fall with homemade cranberry sauce and pumpkin bread that can be prepared in advance and even frozen. One can feel especially proud of a holiday meal accompanied by effortless make-ahead recipes that use fresh, seasonal ingredients. Worried about the first course? Try some no-cook Thanksgiving Day appetizers this November.
Are the kids staying busy during the Thanksgiving rush? If not, have them make some crafty Thanksgiving Day gifts.
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