Do you prefer it from a can? Really there is no shame in just liking the
cranberry sauce that comes in a can. I have fond memories from childhood of
this yummy congealed concoction that was sliced into discs on a small plate and
ready for the table in a matter of 2 minutes. I think if you took an anonymous poll, you might find out that many people do prefer canned cranberry sauce!
That said, making cranberry sauce from scratch really is simple and my
Orange-Scented Cranberry Sauce is the best! You start with fresh cranberries,
add sugar and orange zest for that warm holiday flavor and cook for about 12
To garnish the sauce, I just used a sharp knife to cut a strip of orange
rind. I wound it into a tight spiral and pressed a toothpick through the rind to
“train” it. When I was ready to put the meal on the table, I removed
the toothpick and added a tiny spray of rosemary. I promise this is so pretty
that even the toughest critic of homemade, will be glad you did!
And for a peek back at all of my family’s favorite Thanksgiving recipes Click HERE!
As my Thanksgiving series draws to a close, I just want to say I am thankful
for you! Loyal readers of the A Taste of Paris blog, students, and, travelers. You
make my work world go round and I am so grateful for the opportunity to share
Orange-Scented Cranberry Sauce
12-ounce package of fresh cranberries
1 cup sugar
Zest 1 orange plus 2 tablespoons of juice
Add all ingredients to a saucepan set over low heat. Cook the mixture stirring often until the sugar dissolves, about 7 minutes. Turn heat to medium and cook until the cranberries begin to pop about 12 minutes. Taste for sweetness, add additional sugar if desired. Chill and serve.
Registration for April in Paris, 2023, IS NOW OPEN
I hope you will join us in the kitchen in 2023! New classes have been added to the schedule!
Friday, February 3rd 10:30-2:30 Artisanal European Breads After spending a week of study in Paris on Artisanal European bread, Lorie will lead a small group on a deep dive into the wonders of freshly baked European bread. All techniques will be tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly-baked bread LEARN MORE
An Evening of Pure Chocolate- Thursday, February 9th 6:30-9:00 With Valentine’s Day right around the corner, our minds naturally drift to Chocolate. But did you ever think about making beautiful chocolate morsels right in your home kitchen? Lorie will lead you on a journey that includes a tidbit of the history of chocolate before diving into this silky, sweet, confection favored by all. LEARN MORE
Croissant Workshop- Friday, February 17th 11:00-2:30 Viennoiserie is the exquisite laminated dough used in classic French Pastries like Croissant, Pain au Chocolat, and Almond Croissants. After studying Viennoiserie dozens of times all over France, Lorie will lead you in hands-on instruction showing you all the tricks of the trade so you can easily reproduce delectable pastries in your home kitchen. Every time she studies this classic French technique new secrets are revealed. LEARN MORE
French Food and Wine Workshop, Thursday, March 2nd 6:00-9:00 After time spent in Paris deepening her knowledge of wine, Lorie will lead you through an amazing evening of food and wine pairings to rival any Parisian chef’s creation. We will start with 2 Amuse Bouche: Pear Endive Spears, and Caramelized Mushroom and Onion Tartlets both served with Champagne. READ MORE