cranberry hand pies


If I may, I will now bore entertain you with the list I wrote to my grandmother six years ago of the things I love about my family’s Thanksgiving. Happy Thanksgiving, y’all.

1. The traditional football game between the boys and the girls.
2. Wearing a sweater – even if it’s 73 degrees.
3. Getting out of the car in your driveway holding some kind of food.
4. Walking to your front door and smelling the food cooking.
5. Getting inside and being told it isn’t ready yet.
6. Washing my hands before dinner with 15 other people in the bathroom and only 1 sink.
7. Lisa’s (my aunt) potato salad.
8. Sweet tea.
9. Walking in the living room and seeing all the men and LaLa (my cousin) sleeping on the chairs, couch, and floor.
10. Smelling cinnamon and apples.
11. Going outside when the sun is just going down and feeling the Autumn wind blow.
12. Seeing the brown, yellow, orange, and red leaves.
13. Walking on the grass with leaves crunching under my feet.
14. Taking pictures of everyone preparing the food.
15. Listening to Brandon (my cousin) say the blessing before we eat.
16. And really being thankful for God and what He has given us.
17. Being able to say across a huge table, “Hey, can you pass the ____?”
18. The actual process of passing around each dish of food.
19. More football.
20. And simply spending time with family that I feel like I haven’t seen in months.




cranberry hand pies
adapted from Cynthia Wong’s recipe, as seen in bon appétit
yield: 16 servings

dough
ingredients
3 2/3 cups unbleached all-purpose flour
1 cup natural cane sugar
1 1/2 tablespoons kosher salt
1 1/2 cups unsalted butter (3 sticks), frozen
ice cold water

filling
ingredients
1 pound fresh cranberries (about 4 cups)
1 1/2 cups natural cane sugar
1 teaspoon finely grated orange zest
2 tablespoon fresh orange juice
1/2 teaspoon cornstarch
1 tsp vanilla extract

1 large egg, beaten to blend
natural cane sugar

create
For the dough, combine the flour, sugar, and salt in a large bowl. Using a box grater, grate the frozen butter into the flour mixture and toss together, rubbing any big pieces of butter into the flour with your fingers. Add ice cold water to the mixture one tablespoon at a time until the mixture just comes together. Turn onto a floured surface and knead just a few times until smooth and even. Divide the dough in half. Shape each half into a ball and then flatten slightly to form a disc. Tightly wrap each half in plastic. Chill for 2 hours.
For the filling, combine cranberries, sugar, orange zest and juice, cornstarch, and vanilla extract in a medium saucepan. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely.
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using a cookie cutter, cut out 16 circles.
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in the center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal. Repeat with remaining dough, egg, and filling. Divide pies between prepared sheets; chill for 45 minutes.
Preheat oven to 425°. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with sugar.
Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.



Happy Thanksgiving!

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dried cranberries

Autumn in South Carolina is a little bit of a tease. And also a bit humorous. As soon as the temperature drops below 70 degrees, people find it necessary to pull out the coats and big socks. Hey, I’m not doggin’ ya. I’m just as guilty. Last night, the husband and I slept with five blankets and a puppy. With the radiator on. And fleece pants. And wool socks. And I love it. Even if SC is teasing us with little spurts of cold, I’m okay with that. I can be patient. And I’ll continue wearing my scarves and boots in 65 degree weather.

So! Since it’s getting cooler (eh, here and there), I like to think of foods that remind me of this glorious time of year. Heck, I think of those foods all year long. My friends make fun of me because I have Andy Williams’ “It’s the Most Wonderful Time of the Year” on my running playlist. It’s a good song, people.

Off topic.

I really like cranberries. No, not the kind shaped like a can. I like their tartness, the tiny bit of sweetness you have to search for, and their beautiful color. And they fall perfectly into this time of cooler weather and holiday menu planning! Dried cranberries are great because you can throw them into lots of recipes for a little pucker and raisin-like chewiness. Now, please don’t hate me. The process of drying cranberries (without a dehydrator) is a little time consuming. It requires very little hands-on work, but drying fruits takes time. It’s worth it. You know your result is fresh and you know what ingredients are in it. No guessing!

dried cranberries
ingredients
12 oz fresh cranberries
2 quarts boiling water
1 tbsp natural cane sugar (optional)

create
Preheat oven to 170º. Gently rinse the cranberries and place in a heat-proof bowl or saucepan (this bowl is not over heat). Pour the boiling water over the cranberries. Let the cranberries sit until their skins pop. Some of my cranberry skins popped instantly, but some took a little longer. It should altogether only take a few minutes. You can see that the skins almost look split down the middle.

Drain the water and toss with the sugar. You can certainly leave the sugar out if you’d like. Lay the cranberries in a single layer on a cookie sheet lined with parchment paper. Place in the oven and leave them there for at least 8 hours.

I’m going to be honest. I dried my cranberries in shifts. If you’re brave enough to leave your oven on all night, an overnight drying should do the trick. I tried to dry mine on my day off so I could be awake and available (not that you have to do anything to them while they’re in the oven, but, you know, safety and junk). Of course, I realized there were things I had to do, so I ended up drying mine at random times of the day and and at different intervals each time. Not the best method, but it worked. You can store them frozen to last longer and they don’t need to be thawed before baking or cooking with them.

Mmm.

I love you, Autumn.

And I love you, SC. Thank you for busting your pride a little bit and bending over to the cool nights and having to see your natives carve pumpkins and wear sweatshirts with palmetto trees on them. I’m sure you’ll get us back next summer.