I hope you all had a great Thanksgiving day and enjoyed yourself with friends and/or family. Simon and I prepared the turkey this year, along with a homemade apple pie and homemade cranberry sauce. Our house smelled incredible, and the food tasted even better!
Today I’m going to be sharing a few recipes that are perfect to add to your Thanksgiving menu (or really any time of the year!) that you can easily make homemade and really WOW your family. Yes it takes a little more work than just buying something pre-made from the store, but let me tell you this, it’s so worth it!
Let’s get started with the cranberry sauce. Let me start by saying, THIS SMELLS AMAZING when it’s cooking. It’s super easy to make, but you have to watch it the entire time or else it’ll burn and/or overflow (whoops, it happened to me!). This is seriously one of the tastiest side dishes I’ve ever had, and it was very easy to make. It’s so simple but bursting with flavor. The recipe took about 30 minutes total to make, from start to finish (and that’s probably me rounding up). I have NEVER eaten cranberry sauce out of the can so I’m not sure how it compares, but I imagine it’s not even in the same playing field as this homemade sauce. Recipe courtesy of recipe queen Major Hoff Takes a Wife (she has tons of great recipes!). My entire family couldn’t believe how good this sauce was, so do yourself a favor and make it!
- 1 cup of orange juice
- 1/4 cup of brown sugar
- 1/4 cup of regular sugar
- 1/4 cup of orange marmalade (or apricot preserves if you can’t get orange marmalade)
- 1/2 tsp of cinnamon
- 1/2 tsp ginger spice
- 1/4 tsp allspice
- 12 oz of whole cranberries, fresh or frozen (if you’re using frozen, no need to thaw)
- Combine orange juice, both sugars, marmalade, cinnamon, ginger, all spice and the whole cranberries in a medium sauce pan over medium heat, then bring to a boil.
- Reduce the heat slightly to a gentle boil and stir for about 10 minutes. Keep your eye on the sauce pan and stir consistently or it will overflow and spill.
- The berries will start to burst and turn into a sauce texture.
- Once the texture is saucy (I giggle typing that), remove from the heat and transfer to your serving dish or storage container. I recommend letting it cool for about 20 minutes and then refrigerate for 2 hours or more.
Next, and my absolute favorite, apple pie! I’ve been making apple pies for a few years and I don’t remember what life was like before. I love to bake, and this is one of my favorite recipes to make!
- 1 1/4 cup of gluten free flour
- 1/4 tsp of salt
- 1/2 cup of cold butter
- 1/4 cup ice cold water* you may need a bit more than 1/4, but start there and add in small amounts if you need it
*It’s important to note that you should make two separate crusts so that you can top your pie however you’d like
- Combine flour and salt in mixing bowl
- Add in cold butter and mix until well combined
- Add in 1 tbsp of cold water at a time (or eye-ball it if you don’t want to measure it out, which is what I did and it worked out well)
- The dough should mix and form a ball. Cover the ball of dough in clear plastic wrap and refrigerate for an hour (or more).
- Preheat the oven to 425. Take chilled dough and roll it out and place in pie pan. Bake for 15 minutes and then, remove from oven, add apple mixture and top layer of pie. Reduce heat to 350.
Apple Filling Ingredients (from Audrey’s Apron)
- 5-6 apples ( I use granny smith) peeled and sliced
- 1 stick of butter
- 3 tbsp gluten free flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp of cinnamon
- 1/4 nutmeg
- 1 tsp vanilla
Apple Filling Directions:
- Place apple slices in a bowl, set aside
- In a medium saucepan, add stick of butter and flour and stir to make a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for about 1 minute, while stirring constantly. Reduce heat to a simmer for another minute, keep stirring.
- Once the mixture is thick, remove from heat. Keep about 1/3 cup for the pie crust. Add the rest of the filling to the apples and toss well.
- Pour your apple mixture into prepared pie crust and top with the second crust. I used a lattice design, but make whatever design your heart desires. Brush the remaining 1/3 cup filling over the crust.
Baking Directions (after the pre-baking noted above):
- Bake at 350 for 50 minutes
- Peek inside the oven to get those glorious smells of fresh baked apple pie and drool
I hope you’ll get inspired to get into the kitchen and bake. I really do find it so therapeutic. There’s something about seeing your work come to fruition. And, you get to enjoy it with your loved ones (or just by yourself!).
Let me know in the comment section below if you want to see more recipes like this, and what some of your favorite recipes are!