I am hoping this short post will help shoot me into a new orbit of blogging motivation. I got this far...so it must be working!
So, the big turkey (I am now a vegetarian) day is now approaching and although I have tentative plans to spend it in Beaver Creek (check it out and be very jealous) skiing, I have requests from my husband and son's school to contribute to work and school-place Thanksgiving festivities -both of which take place tomorrow.
Suffice it to say I am taking the easy way out and will be contributing cranberry sauce. No, not that jello-like-appearance-crap-in-a-can cranberry sauce. REAL cranberry sauce.
If you need an easy to make recipe that tastes YUMMO, then this is for you! This recipe originated in Sunset Magazine, November 2002 issue. How in the hell does cranberry sauce relate to Getting Fit the Tri Way?
It doesn't. Well, not really. Not unless you count the fact that 2002 was the last time I ran a marathon and here I am once again, training for a marathon 8 years later -ouch.
Okay, back to the recipe (by the way, I never claimed this was a healthy recipe but you can adapt it):
Anise-Pear Cranberry Sauce (Sunset Magazine, November 2002)
2 Bosc Pears
1 Orange
3/4 Cup Sugar (I use unrefined cane sugar and cut this amt in 1/2)
1 Star Anise
1 Cinnamon Stick
1/2 C. honey (you can reduce this too, to taste)
3 C. fresh or frozen cranberries
Directions
Rinse, peel and core pears; cut into 1/2 inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 t (I grate the whole orange). Ream juice from orange and measure to add enough water to make 1/2 Cup of liquid. In a pan over high heat, stir orange juice mixture, grated peel, sugar, star anise and cinnamon stick until sugar is dissolved, 1-2 minutes. Stir in honey and pears and bring to a boil. Reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, around 3 minutes. Stir in cranberries and cook, stirring occasionally until cranberries begin to pop and pears are tender when pierced, approximately 6-8 minutes. Let cool and refrigerate. You can also make this ahead of time and chill for 3 days. Makes 4 Cups. Eat & Enjoy!
How will YOU be spending your Holiday? Running? Skiing? Sitting by the beach or sitting like a beached whale from all the food?!
