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| Scroll down for contest instructions! |
Fall has arrived, and I have Thanksgiving on the brain! For those of us in Canada it’s just around the corner. Our friends in the States still have some planning time ahead of them, but it’s not too early to start collecting recipes – it takes awhile to orchestrate a family feast worthy of a loosened belt and a nap on the sofa.
A quick keyword search on your favourite recipe site will instantly provide hundreds of new dishes for you to test out on your family. Still, I can’t help but notice that the best recipes are always the ones passed through families. Those treasured favorites hiding in the back of cupboards, or stuck in recipe books; written in nearly unreadable handwriting on scraps of paper – usually obscured by a few mysterious splotches and stains from Thanksgivings past.
Pine Ridge Art wants to give you a great way to keep track of all of those classic recipes – and all we ask is that you dig out your favourite little scrap of Thanksgiving magic, and share it with the world!
Simply post your favourite Thanksgiving recipe in the comments section below this post and you’ll be entered for a chance to win this handy recipe album from Pine Ridge Art. The album comes complete with 40 matching full-colour cards, 12 index tabs and 40 plastic pockets, so you’ll never again lose your favourite family recipe to the black hole in the back of the cupboard.
How to enter:
1. Post your favourite Thanksgiving recipe in the comments section below this post. (One recipe per participant please)
2. Be sure to include your email address in the email address section of the comment form so that we can contact you if you win! (email addresses will not be published). At the end of the contest we will randomly select one winner.
3. For one additional entry, become a fan of Pine Ridge Art on facebook, and mention it in the same comment below your recipe (this works if you’re already a fan too!).
4. You have until October 14th to enter – so don’t delay! (for full official rules, click on the “contests – official rules” page of the blog)
And just so you know I'm not holding out on you:
My Mom’s Delicious Cranberry Sauce with Vanilla, Maple, and Cassis:
Ingredients:
6 cups fresh or frozen cranberries
⅔ cup granulated sugar
⅓ cup fresh orange juice
⅓ cup crème de cassis (black currant liqueur)
¼ cup maple syrup
1 tbsp finely grated orange zest
½ vanilla bean (split & scraped)
Place 3 cups of the cranberries along with all of the other ingredients in a 3-4 quart saucepan. Bring to a boil on medium-high heat
Reduce heat to medium and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy (5 to 7 minutes)
Stir in the remaining 3 cups of cranberries and continue cooking until they have popped (3 to 5 minutes more)
Remove from the heat and discard the vanilla bean. Let the sauce cool to room temperature. Cover and refrigerate if not using right away.
This sauce can be prepared up to a week in advance and kept covered in the refrigerator!