Happy Thanksgiving! As the holidays are full steam ahead, we are seeking inventive ways to use our left overs or come up with new ways to feed our guests. Often times, it’s not just dinner, but breakfast, lunch, dinner and snacks with a house full of guest that are staying with you.
Cranberry Jelly and Biscuits are a festive idea if you have left overs to serve for breakfast or make it from scratch for a holiday snack. You can make Cranberry Jelly ahead of time and even send your guests home with jars of it. Wouldn’t it be a delightful gift for the neighbors if they received a basket of fresh baked biscuits and a jar of cranberry jelly?
1 pound cranberries (about 4 cups)
Zest from 1/2 orange peeled
1/2 cup fresh orange juice
2 cups sugar
1 teaspoon ground coriander
1 cup water
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
- Put the cranberries in a saucepan. Add orange zest and orange juice to the saucepan.
- Add the sugar, coriander, a pinch of salt and 1 cup water.
- Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla.
- Refrigerate until set, at least 3 hours.
- Preheat oven to 450 degrees F.
- Sift together flour, baking powder and salt.
- Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky.
- Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter.
- Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.