Every year, about 40 of my friends organize and get together for an annual Thanksgiving dinner a week before actual Thanksgiving. It is a huge pot luck and everyone dresses up in costume. Matan (my fiance) and I dressed up as pilgrims and Matan made a super tasty and beautiful looking turkey. I contributed with my cranberry ginger sauce to perfectly compliment the turkey. This cranberry sauce is not your typical out of the can jellied blob…it’s crunchy, sweet, tart and refreshing! The ginger adds a whole new flavor profile to the cranberry sauce and helps with digestion (not a bad thing on thanksgiving if ya know what I mean…).
Below, I included the best parve pumpkin pie you have ever tasted. My grandmother asks me to make it for our family Thanksgiving bash every year! Enjoy and Happy Thanksgiving!
Cranberry Ginger Sauce
1 – 12 oz. Bag Fresh Cranberries
1/2 C. Sugar (add more or less depending on taste)
1 – 2″ Piece of Ginger, peeled and zested
1 Orange, zested and peeled, rind discarded and orange segments reserved
1/2 C. Walnuts
In a food processor, grind the cranberries, sugar, ginger, orange zest, orange segments and walnuts to desired consistency. Serve or refrigerate for later.
Makes 10 Servings
16 Oz. Pumpkin
12 Oz. Soymilk
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
(If no cinnamon, ginger, or nutmeg, substitute 1 ½ t. of Pumpkin pie spice)
½ t. Salt
Prepare dough as directed through chilling. Roll out dough and line a 9 inch pie plate; make turret edge. Refrigerate or freeze 10-15 minutes to firm pastry. Preheat oven to 425. Line pie shell with foil and fill with pie weights. Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden. If crust puffs up during baking press it to the pie plate with the back of a spoon. Turn oven to 375. In a bowl, combine all of the ingredients and beat until well mixed. Pour it into the pie shell and bake for 50 minutes or until knife comes out clean. Cool and serve with whipped cream.
Matans Infamous Turkey