Makes 2 pints of cranberry relish.

Ingredients
1 pound fresh cranberries
2 medium oranges (choose a juice variety with nice skin)
1 cup water
2 cups port
1/2 cup brown sugar
2 tsp dried ginger
1/2 tsp dried allspice
pinch salt

Procedure
Carefully wash and pick over the cranberries, discarding any that are squishy. In a large sauce pan cook the cranberries in the water and port over medium heat, stirring occasionally. You’ll hear them pop as the skins burst.

Meanwhile, zest and juice the oranges, finely chopping the zest. When the cranberries have started to break down (5-7 minutes) add the zest, juice and other ingredients and stir well. Continue cooking until the liquid has reduced and the pectin from the fruit is released. The mixture will take on a jam-like consistency. Taste for sweetness and seasoning, and adjust as necessary. Serve warm or at room-temperature with turkey.

Tools
Large frying pan
Baking dish 9×12″

Ingredients
1 recipe Vermont Maple Cornbread
1 large loaf rustic wheat bread (whole wheat or white)
1 package spicy pork, chicken or faux veggie sausage
1 stick butter, melted (8 tablespoons)
1 cup chicken or vegetable broth
3 apples, cut into 1-inch chunks – a sweet & firm variety like Macon or Fuji
3 medium onions, any type, minced
2 tsp. dried sage
2 tsp. dried thyme
1 cup chopped toasted walnuts (optional)

Preparation
Fry the meat sausage in a large skillet until cooked through, then remove from heat and when cooled, peel off the casings and crumble the meat into a bowl and set aside. Drain off some of the excess sausage grease leaving about a tablespoon in the pan.

Saute the onion in the grease (vegetarians use olive oil) with the dried herbs and a small pinch of salt for about 5 minutes. When the onions have started to soften, add the apples and walnuts and cook for another 2 minutes until the apples are just heated but still crisp. Set the pan aside and allow to cool slightly.

Roughly chop half of the wheat bread and place into the baking dish. Crumble in half of the cornbread and add half the onion/apple mixture and sausage and toss this with your hands. In the skillet, add the remaining half of all the ingredients and toss this together as well, then add this to the baking dish. Press down slightly to squeeze everything into the dish.

Drizzle the melted butter and stock over the top. Bake at 375 F in the top of the oven for 45 minutes or until the stuffing is hot and steamy and the top is browned.

Get a couple of bags of dried chilies at your coop or supermarket. Poblanos, Anaheims, and some of the tiny hot ones are good. The little red chillies are HOT, so be careful. A few go a long way. Remove the stems and seeds. You don’t have to get all of the seeds out. Reconstitute the chilies in warm water until they are soft. About 30 minutes or a little longer usually works. Put the chillies and a little of the soaking water in a blender or food processor and process until smooth.

The rest of the ingredients can be added to taste. Cook some minced onion and/or garlic in a little oil, add some flour to make a roux. Cook until smooth and bubbly. Pour in the blended chillies. Add some salt, cumin, and a tiny bit of cinnamon. Simmer until the sauce is the consistency you like, adding more of the soaking water if necessary.

This will keep in a sealed jar in the fridge for at least a week.

Primary Ingredients:
6 cups vegetable stock (if buying prepared broth, get a low-sodium or no-sodium variety)
OR
6 cups water and 2-3 vegetable bullion cubes (no-sodium variety)
1/2 cup good wine (white or red)
3 Tbsp. butter
1/4 cup flour

Optional Seasoning:
Black pepper
Sage
Thyme
Parsley
Tamari (soy) sauce

In a pan, heat the broth and wine on low until warm but not boiling, and maintain the temperature. In a seperate sauce pan, make a roux by melting the butter over medium heat. Then add the flour a little at a time. Cook over low heat until the flour is well mixed and toasted and the roux turns golden. It may begin to get stretchy and thick, which is fine.

Remove the roux from the heat for a few seconds and add a few tablespoons of broth. Mix well and return to heat, then repeat this process, mixing well each time. At first the gravy will look like library paste. Again, don’t worry. It is important to add the liquid slowly and mix each addition of broth thouroughly to avoid lumps. Gradually increase the amount of liquid until the desired thickness and consistency is reached, then season to taste with any combination of the optional ingredients.

Leftover gravy can be stored in the refrigerator for a couple of days and while it congeals when cold, it reheats nicely in the microwave.