Cranberry Sauce

Happy Thanksgiving weekend! Leaves are changing colour, I've got the cardigans out in full force, diffusing cinnamon and orange essential oil....it's a beautiful thing.
My cousin Robin and myself are tackling dinner together this year and cooking at my parents house.  They've got a great view and big table for our big group.  We've ordered a beautiful gobble gobble from a local farm (Hay Family Farm) and I'll be giving that beauty a brine bath.  Drop that turkey into a solution of sugar and salt and you'll eat the best damn bird you've ever had.  Wicked flavour and wicked juicy.  We're not going for the National Lampoons Christmas Vacation Turkey.
Some like Cranberry with their Thanksgiving/Christmas dinner (my hubs) but I'm not one of them.  However, that doesn't mean I don't like Cran Sauce.  Stick it in a grilled cheese with an aged cheddar, on crostini with goat cheese or on top of a brie....notice the cheese theme?! I have problems.  Anyhow, just because it's not my thang at a holiday dinner doesn't mean it shouldn't be there.  My version has a bit of Grand Marnier in it for extra orange punch.  I also like it with a touch of tartness instead of a full blown sugar bomb, like others I've had. This is how my mom did it, so this is how I'm doing it.  Super easy to make and can be made ahead of time.

Cranberry Sauce

1 bag of fresh Cranberries

1 cup water

3/4 cup sugar

1-2 tbsp Grand Marnier or other Orange Liqueur

1 tsp fresh grated orange rind

In a pot, add the water and the sugar and bring to a boil to dissolve the sugar.  Add the cranberries and turn the heat down to a simmer.  Stirring occasionally, simmer the cranberries for about 12 minutes.  Remove from the heat and add the Grand Marnier and the orange rind.  Cool and refrigerate.  Can be made 3 days in advance. 

Avocado Caesar Dressing

Hey! Remember me?! Well, it's almost been a year and I don't have much of an excuse, except that life gets busy sometimes.  Lame excuse but it's the only one I've got. I've had a few people nagging at me to get back to it, so let's rolling!

So my mom introduced me to this delicious dressing. My parents are now plant based and this recipe can be altered to suit that particular diet, if that's what you need.  It feels healthier to me because of the avocado, which is full of good fats and let's get real, it's avocado.  It's super delish. Give this a whirl in place of your usual Caesar dressing.  You won't be disappointed.

Avocado Caesar Dressing

(this can be made vegan by omitting mayonnaise for vegan mayonnaise and leaving out the Parmesan and using Nutritional Yeast)

1 avocado, halved
1/2 cup water
1/4 mayonnaise, regular or vegan
1 large clove of Garlic
2 tbsp fresh lemon juice
1 tsp Dijon
1 anchovy filet (optional)
1/4 cup Parmesan Cheese
Salt & Pepper, to taste

In a blender add all of the ingredients.  Whiz until well blended.

Adapted from A Pinch of Yum