For many people, turkey day is tomorrow. If you’re planning on making something, how goes your prep?
I’ve got a cornbread casserole in the oven, which has gone smoothly enough so far. However I do have to run to the grocery store to pick up all-purpose flour. Turns out we had less in stock than I expected, and we typically make a lot of cookies each year. Hopefully I’ll be able to get in and out no worse for wear.
I used Xylitol for the cranberries because the other ingredients are an entire navel orange (yes the skin too, navel because seedless) and a bag of fresh cranberries. It’s weird-good, and cold, so you can get away with the “cold” feel of xylitol. For the pies I used a mixture of Swerve (an erythritol blend) and Allulose.
Nice. Might have to try out that cranberry-orange relish. Cranberry sauce rarely makes an appearance at our dinner table, but something like this might be more appealing
It’s best to make it a couple days ahead and let it sit covered in the back of the refrigerator. Easy to remember: one bag, one orange, one cup sugar or equivalent sweetener. And because it’s not cooked you get all the vitamin C.