More Thanksgiving Recipes

I made these recipes yesterday:


Cranberry and Pear Relish

From "Big Sky Cooking" by Ellen Wright and Meredith BrokawWith its cinnamon and allspice flavorings, this cranberry relish is a fine complement to the gentle pear and an excellent condiment to serve with chops, chicken, or roasts — even with scrambled eggs. And the color is a gorgeous deep burgundy that dresses up any table.

Makes 5 to 6 cups

1 (16-ounce) bag fresh cranberries, or 1 (15-ounce) can whole cranberries
1 cup water
11/2 cups sugar (1/2 cup if using canned cranberries)
3 to 4 unripe pears (Bartlett, Anjou, or Comice), peeled and diced
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Rinse and pick over the fresh cranberries, discarding stems and imperfect berries.
In a large saucepan, bring the water and sugar to a boil. Add the pears and simmer for 5 minutes. Add the cranberries and bring the mixture to a boil. Cook, stirring, until the berries start to pop, about 5 minutes.
Remove the pan from the heat and add the lemon juice, cinnamon, and allspice. Transfer to a bowl and let cool; cover and refrigerate overnight to thicken.

And this one...
From "Camille Glenn's Old-Fashioned Christmas Cookbook" by Camille GlennOne of the glories of the fall and winter seasons in the Deep South, especially during the Christmas holiday, is pumpkin pie. When the snow covers the ground and the cold air chills our bones, what could taste better or make us feel happier than to share with friends and loved ones our favorite pies? Dress up the pie with a touch of whipped cream, if you like, but don't even forget the coffee.
Serves 8
2 cups best-quality canned puréed pumpkin
1 cup heavy or whipping cream
3 large eggs
1 cup sugar
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon pure vanilla extract10-inch pie shell
2 tablespoons unsalted butterWhipped cream, for topping


1.Preheat the oven to 400° F.
2.Measure the pumpkin into a roomy bowl. Add the cream and eggs and beat thoroughly with a whisk.
3.In a small bowl, combine the sugar, salt, and spices. Toss them together well. Beat into the pumpkin mixture. Add the vanilla and mix thoroughly.
4.Spoon the filling into the partially baked and cooled pie shell. (See note.) Dot with the butter.
5.Place the pie on the lowest rack of the preheated oven and bake for 8 to 10 minutes, then lower the heat to 350° F and continue to bake the pie until a knife inserted in the middle comes out clean and the crust is light golden brown, about 45 minutes.
6.Allow the pie to cool slightly before serving. Pass the whipped cream separately.
Note: A partially baked crust makes for a crisper final crust than when a raw crust is used