It is hard to believe, but Thanksgiving is right around the corner!
Here are some of our favorite recipes that include Cherry Central ingredients to help put the cherry on top of your Thanksgiving meal.
-Blueberry Caprese Skewers-
- 1⁄2 cup blueberries
- 1 1⁄4 cups fresh mozzarella cheese pearls
- 1⁄2 cup packed fresh basil leaves
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze
- 1⁄2 teaspoon flaky sea salt
- Divide and thread blueberries, bocconcini pearls and folded basil leaves evenly onto skewers.
- Drizzle with oil, balsamic glaze and a sprinkle of salt.
Source & Image: https://blueberry.org/recipes/blueberry-caprese-skewers/
-Cranberry Sauce From Dried Cranberries-
- 1½ cups dried fruitHaven cranberries
- ¾ cup cranberry juice
- ¼ cup sugar
- Zest of one orange
- Juice from one orange
- Dash of salt
- 2 Tablespoons cornstarch
- ¼ cup water
- Add cranberries, orange juice and zest, cranberry juice, sugar and a dash of salt to a medium saucepan. Heat to boiling.
- Reduce heat to simmer and cook until the cranberries plump up, about 5 to 10 minutes.
- Make a slurry with the cornstarch and water. Slowly drizzle into the sauce mixture while stirring. Stir for at least one minute, until the sauce thickens. Sauce will thicken more as it cools.
Source & Image: https://sulaandspice.com/cranberry-sauce-from-dried-cranberries/#recipe
-Tart Cherry Cranberry Glazed Turkey-
- For the glaze:
- 1 cup tart cherry juice
- 1/2 cup cranberry juice
- 4 tablespoons butter
- 1/2 cup maple syrup
- zest of 1 orange
- 1 tablespoon chopped rosemary
- For the turkey:
- 12-14 pound Diestel Organic American Heirloom turkey, rinsed, dried and giblets removed
- 3 tablespoons butter, room temperature
- salt and pepper
- 4 sprigs rosemary, plus more for garnish
- 1 lemon, halved
- 2 cups chicken/turkey broth
- 12 ounces fresh cranberries
- 1 large sweet onion, chopped
- Preheat oven to 425 degrees (or 400 degrees convection roast).
- Combine all the ingredients for the glaze in a small sauce pot. Bring to a boil, whisk until butter is melted, lower to a simmer and let cook down for about 10 minutes. Set aside and let cool.
- Place the turkey in a roasting pan breast side up. Smear the butter all over the turkey and underneath the skin on the breast carefully. Season the outside and inside cavity of the bird generously with salt and pepper.
- Stuff the cavity with the rosemary and lemon halves.
- Arrange the cranberries and onions around the turkey on the bottom of the roasting pan.
- Combine 2/3 of the glaze with the broth and pour into the bottom of the pan (not on top of the turkey).
- Cover loosely with tin foil and place the turkey in the oven.
- Roast for 30 minutes then reduce heat to 350 degrees (325 convection roast). Baste the turkey with the juices from the bottom of the pan at this point as well.
- Roast for about 3 hours (15 minutes per pound is a good estimate) or until turkey reaches internal temperature of 160 degrees. Remove the foil during the last 25 minutes so the turkey turns a nice golden brown and the skin crisps up.
- Every 25 minutes, alternate between basting the turkey with the pan juices and brushing with the remaining glaze. End with a generous brushing of glaze.
- Remove from the oven and let rest, covered for 20 minutes before carving.
- Serve with the cranberries, onions and juices from the pan. Garnish with additional rosemary.
Source & Image: https://www.runningtothekitchen.com/tart-cherry-cranberry-glazed-turkey/
- 6 extra-large Jona Gold apples
- ¾ cup all-purpose organic flour
- 4 oz. cold unsalted butter
- ¼ teaspoon sea salt
- 1 ½ cups old fashioned oats
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- Start by preheating the oven to 350 F (175 C).
- Next, sift the flour into a medium bowl. Cut butter into small strips, add salt and mash together with a butter masher until it has a crumbly consistency. This will help get the best crumb.
- Next, add brown sugar and oats. Stir them in with a spoon. Finally, add ground cinnamon and mix everything together with a spoon once more. Set it aside until ready to use.
- Time to prep the apples! Rinse, peel, and slice apples. I cut these slices in half once more, with a knife.
- Lay out all the apple slices into an oven-safe baking dish or pan however you prefer.
- Sprinkle prepped oats mixture over sliced apples. Dig down into the fruit with a spoon handle to better cover the apples.
- Bake uncovered at 350 F for 45 minutes, or until the fruit slightly bubbles and your Apple Crisp has turned golden brown.
- The more apples you use the longer the baking time. This means that 8 large Granny Smith apples would require 60 minutes of baking.
- Remove from the oven and let it cool for 20 – 30 minutes before serving.
- Your delicious Apple Crisp is ready to be served.
Source & Image: https://www.valyastasteofhome.com/easy-apple-crisp/