One of my contributions to the Thanksgiving table this year was cranberry sauce. I love it because it gives the turkey another level of yum (yes yum is a level!). However, some of my family members are not the biggest fans. So, this year I decided to change it, make it interesting and exciting so that more people around my thanksgiving table could appreciate the cranberry sauce addition on their plate. In case you don’t know yet, I love berries. I have them all the time in my refrigerator and try to use them as much as possible because they are full of antioxidants and taste really good. Since I had blueberries and raspberries, I decided to use both in my cranberry sauce. That’s not all, I also added red radish and orange to add more flavor.
Here is what I used:
- 1 package of fresh cranberries
- 1 granny smith apple
- The juice from 1 orange
- 2 red radishes
- 1/2 stick of cinnamon
- orange peel (about 2-3 medium pieces)
- 1/2 tsp of lemon zest
- 1/2 tsp of ground cinnamon
- 1/2 cup of water (
- 1/2 cup brown sugar (amount can be adjusted to your sweetness preference)
- 1 cup of fresh blueberries
- 1 cup of fresh raspberries
In a large saucepan I combined all the ingredients except for the blueberries and raspberries. Cooked down in medium heat until all of the cranberries finish popping. You can also help pop these as you mix the sauce. When all the ingredients come together and become a sauce it’s time to mix in the fresh berries. Stir until the berries have soften and they are now part of the sauce. At this point you want to remove the pieces of orange peel and cinnamon stick. The sauce should be a thick consistency, smell amazing and ready for cool down and then storing. I made mine a day before so all the flavors can marry over night. When it’s almost time for dinner take out of the refrigerator and have room temperature. It was so good. The sweet and tart flavors really added to my turkey and yes, more people around the table had it this year. Success!
Now, like most people you will probably have a good amount of wonderful leftovers after Thanksgiving dinner. Right? Well me too, and lucky for me I had some of this cranberry sauce left over! Woohoo! Do you know why I’m so excited about this? Well, I will tell you. I made with this delicious cran-apple sauce with berries some berry turnovers!
Since we already have the berry filling (left over cranberry sauce) all I had to do was make the dough. It was super easy and it only took about 1 1/2 hours. A 1/2 hr to made the turnover pies and mix the dough and 1 hour to let the dough rest.
I will say that this dough recipe should be used with about 1/2 cup of butter (cold), but after all the baking lately I ran out of butter and only had buttermilk so I went for it and it actually turned out pretty good!
In a processor, blender or even using your nutri-bullet, (as I did because I wasn’t making a lot of dough and I guess I wanted to push my limits with even more experimentation, why not?!) combine 1 cup of flour, 1/2 cup of butter (or 1/4 buttermilk), 1 tbsp of sugar, and 1/2 tsp of salt. Mix and stop for about 2 minutes. You want all the ingredients to mix, but not become a big blob of flour. Then add a bit of water (about 2 tablespoons) and mix on an of again for about another minute. On a floured surface drop the dough mixture and bring together to make a small ball (see picture). Then wrap in plastic and let it sit in the refrigerator for about an hour. Go watch a netflix show or two and come back to your flour station. I cut up the dough ball into six small triangles. Then I rolled each out to a flat triangle or square (as you can see I tried out a couple of different shapes). I placed the cranberry sauce in the middle and brushed some egg wash on the corners so when I folded the dough over it stuck. Using a fork I pushed down the edges just to make sure the filling remained secured inside the dough and the lines of the forks made my turnovers a little bit more attractive. Now, since I’m the kind of person who also likes some breathing room, I gave my turnovers some as well by punching a couple of holes with a knife, like so:
I used some of the egg wash to brush the top of my little berry pies and then sprinkled some sugar crystals on top.
Now you this is when I tell you how it all was. Wait for it…wait for it…
Ooohh, yeah, I love this! The dough was not as flaky as I wanted, which was probably the lack of butter. I’ll be trying out my dough once again with butter this time and return with a taste update. What I will say is that this cran-berry sauce turned out to be good for not one day or just a side dish at Thanksgiving, but two (ways and days)! Now, think of how of the many other naughty ways this cran-berry sauce can go. So so much fun! I loved every minute!