Monday's Recipe - Thanksgiving's Coming!

Over the next few weeks, I will devote the Monday Recipe to some of my favorite Thanksgiving recipes. I am sure that separately I will be discussing the ideal Thanksgiving feast and how to spend it (comatose on the couch?). But for now, here's two to get started.

Most tables are not complete without cranberry. There are those who have to have the canned stuff and they are welcome to it. I have however, become quite fond of this cranberry sauce recipe.

Fresh Cranberry Sauce

• 12-ounce package fresh cranberries
• 1 1/2 cups granulated sugar
• 2 tsp. grated orange zest
• 3/4 cup freshly squeezed orange juice
• 2 tsp. peeled and finely minced ginger root

In a saucepan over medium heat, combine all of the the ingredients. Simmer, stirring occasionally, until the berries pop open. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days.

Carrots with Ginger and Honey
(an interesting vegetable choice, I know, but change is good)

• 2 pounds baby carrots, ends trimmed and halved lengthwise if thick (can be parboiled in advance)
• salt to taste
• 2 tbsp. unsalted butter
• Two 2-inch pieces fresh ginger root, peeled and cut into matchstick-size pieces
• 3 tbsp. honey

Bring a medium pot of water to a boil. Add the carrots and salt, reduce the heat to medium-low and simmer until the carrots are almost tender, 3 to 5 minutes. Remove the pan from the heat and drain the carrots. Set aside.

In a large skillet over medium heat, melt the butter. Add the ginger and saute, stirring, until translucent, about 2 minutes. Add the drained carrots and honey and cook, stirring or shaking the pan occasionally, for 4 to 5 minutes, until the carrots are glazed. Serve immediately.