Never had a fried turkey. Not going there. I would end up like the photo.
In fact, I’ll be doing a turkey (breast) for Christmas this year as Kaiserhof will be closed. I am going to the Kaiserhof for Thanksgiving this year as I am doing some extensive fence and gate repair over the holiday weekend, putting my mail on vacation hold so the dogs can run the yard and leave me alone to work. Plus the yard will not be secure until that gate is replaced, plus the two posts either side.
(Filet Mignon Au Poivre for New Year’s.)
But that hasn’t stopped me from some Thanksgiving preparation.
I give you the most awesome Spiced Cranberry Jam you could every hope for:
Spiced Cranberry Jam
Yield: 5 pints
Ingredients:
3 pounds fresh cranberries ( or four – 12 oz bags)
3 cups granulated sugar
3 cups apple juice
1 orange, zested and juiced (3/4 cup juice, 1 1/2 tsp dry orange peel)
2 tsps ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Instructions:
1. Prepare a boiling water bath and necessary jars. Place lids in a small saucepan and bring to a bare simmer.
2. Combine the cranberries, sugar, apple juice, and orange juice and zest in a large pot (use a big one, this jam will bubble) over high heat.
3. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, stirring occasionally, until the cranberries pop.
4. Add spices and stir to combine.
5. Continue to cook, stirring regularly, until the jam looks quite thick. If it appears to be thickening too much before all the cranberries are popped, add a splash of water to loosen.
6. Ladle jam into jars. Wipe rims, apply lids and rings and process in a boiling water bath for ten minutes or according to your altitude.
ML, this is very similar to my Cranberry Relish. I use a whole seeded orange (and, if not freezing some, a whole seeded apple), and chopped pecans. I run them all, with the cranberries (1 bag), through a food grinder. Add sugar. Allow to mellow in the refrigerator for a day. Sometimes I add a splash of Gran Mariner.
5 Comments on “Ka-Boom”
Greetings!
Hoping that nothing like that happens this year.
I have never had deep fried turkey…It must be very yummy.
Make today awesome!
Yikes! No, don’t let that happen.
Good day to all.
Never had a fried turkey. Not going there. I would end up like the photo.
In fact, I’ll be doing a turkey (breast) for Christmas this year as Kaiserhof will be closed. I am going to the Kaiserhof for Thanksgiving this year as I am doing some extensive fence and gate repair over the holiday weekend, putting my mail on vacation hold so the dogs can run the yard and leave me alone to work. Plus the yard will not be secure until that gate is replaced, plus the two posts either side.
(Filet Mignon Au Poivre for New Year’s.)
But that hasn’t stopped me from some Thanksgiving preparation.
I give you the most awesome Spiced Cranberry Jam you could every hope for:
Spiced Cranberry Jam
Yield: 5 pints
Ingredients:
3 pounds fresh cranberries ( or four – 12 oz bags)
3 cups granulated sugar
3 cups apple juice
1 orange, zested and juiced (3/4 cup juice, 1 1/2 tsp dry orange peel)
2 tsps ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Instructions:
1. Prepare a boiling water bath and necessary jars. Place lids in a small saucepan and bring to a bare simmer.
2. Combine the cranberries, sugar, apple juice, and orange juice and zest in a large pot (use a big one, this jam will bubble) over high heat.
3. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, stirring occasionally, until the cranberries pop.
4. Add spices and stir to combine.
5. Continue to cook, stirring regularly, until the jam looks quite thick. If it appears to be thickening too much before all the cranberries are popped, add a splash of water to loosen.
6. Ladle jam into jars. Wipe rims, apply lids and rings and process in a boiling water bath for ten minutes or according to your altitude.
Enjoy.
ML, this is very similar to my Cranberry Relish. I use a whole seeded orange (and, if not freezing some, a whole seeded apple), and chopped pecans. I run them all, with the cranberries (1 bag), through a food grinder. Add sugar. Allow to mellow in the refrigerator for a day. Sometimes I add a splash of Gran Mariner.
OFA, be careful with that bird!