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Nov
22

Thanksgiving Feast – Part Three: Cranberries and Pumpkin

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Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

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What Thanksgiving Feast would be complete without Cranberries and Pumpkin?  I’ve got a couple of great recipes for you.  The Cranberry-Orange Relish goes very well with the super dressing and turkey recipes from the last couple of days.  Then for dessert, a great Pumpkin-Butter Cake.  Texture like a cheese cake with a cookie/cake crust.  Unbelievable.  Find the details below.

Cranberry-Orange Relish

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons grated fresh ginger
  • 1/2 cup dark brown sugar
  • 1 cup orange juice
  • 16 ounces cranberries, fresh or frozen
  • 3/4 cup orange marmalade
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh cilantro (optional)

Directions:

Melt the butter in a saucepan over medium heat.  Add the ginger and cook, stirring for 2 minutes.  Add the sugar, orange juice and cranberries.  Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes.  Stir in the marmalade.  Turn off the heat.  Sir in the pepper and cilantro just before serving.  Serve either warm or at room temperature.  Makes 2 1/2 cups, about 8 servings.

Pumpkin Butter Cake

Ingredients:

  • 1 (18.25 ounce) box yellow cake mix
  • 1 egg
  • 1 cup butter, melted (divided use)
  • 1 (8-ounce) package cream cheese, softened
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 (16 ounce) box powdered sugar
  • 1 (15 ounce ) can pumpkin pie filling

Preheat oven to 350°F.

Using an electric mixer, combine the cake mix, 1 egg and 1/2 cup melted butter; mix well.  Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat the cream cheese until smooth.  Add the eggs and vanilla.  Dump in the sugar and beat well.  Reduce the speed of the mixer and add the pumpkin filling and the remaining 1/2 cup of butter.  Mix well.  Pour filling onto the cake mixture and spread evenly.  Bake for 45-50 minutes; do not over bake.  Remove from the oven and let cool completely.  Cut into squares.  Makes 20 to 24 squares.

I’d like to wish each and every one of you a very Happy Thanksgiving!  Take the time to enjoy the food, the flavor, the fun and most importantly the connection with family and friends.

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

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