COOKING WITH CLORIS -- ORANGE-CRANBERRY SHERBERT

If you have an ice cream maker (or even if you don’t,) Cloris has the perfect light ending to serve after all that turkey, stuffing, and pumpkin pie. -- AP

ORANGE-CRANBERRY SHERBERT
Ingredients:

1-1/2 cups cranberry juice

1/2 cup orange juice

1 cup sugar

2 cups whole milk

1 cup whipping cream

Combine all ingredients and place in ice cream maker. Follow manufacturer’s directions to make sherbert.

If you don’t have an ice cream maker, combine all ingredients and freeze for several hours, stirring several times as mixture freezes. When mixture is the consistency of sherbert, place in food processor and process until smooth. Serve immediately.


Doesn't this sound yummy, readers? Let's hear from you. Post a comment to enter the drawing for a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- MERLOT CARROTS

Today Cloris serves up a side dish that’s the perfect accompaniment for your Thanksgiving or Christmas turkey. -- AP

MERLOT CARROTS

Ingredients:

1/3 cup Merlot

1/4 cup dried cranberries

1 Tablespoon butter

1-1/2 tablespoons sugar

3 tablespoons lemon juice

1/4 cup cranberry jam

2-1/2 lbs. carrots, sliced

Combine Merlot and cranberries in a small bowl. Cover and let stand at room temperature overnight.

Drain the cranberries, reserving the Merlot. Melt butter in a Dutch oven.  Sauté carrots in butter for about 5 minutes. Add sugar. Cook over medium heat until sugar melts. Add the Merlot, lemon juice, and jam. Cook, stirring frequently, until mixture thickens. Stir in the cranberries. Cook for an additional ten minutes or until carrots are desired tenderness.


What do you always serve on Thanksgiving? Tell us for a chance to win a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- APPLE CRANBERRY BREAD PUDDING

Thanksgiving is just around the corner. If you want something a bit different from the standard stuffing this year, try Cloris’s Apple Cranberry Bread Pudding. Because you make it in the crock pot, you don’t have the hassles of stuffing the turkey. -- AP

APPLE CRANBERRY BREAD PUDDING

Ingredients:

non-stick cooking spray
10 cups cubed brioche or challah bread

4 eggs
1 cup chopped walnuts
1 cup Granny Smith apples, peeled and diced

2-1/2 cups milk

1/3 cup sugar

1 tablespoon vanilla extract

1/4 teaspoon salt

1 can whole cranberry sauce

Spray inside of slow cooker with non-stick spray. Place bread cubes in the bottom of the crock pot. Sprinkle in walnuts. Mix loosely with bread. Place eggs in mixer and whip. Continue whipping as you add milk, sugar, vanilla, and salt. Pour over bread. Press down to submerge bread. Add spoonfuls of cranberry sauce on top of the bread. Cover and cook on high for 2 hrs.

This sounds like it would make a great dessert as well. Anyone going to try it? -- AP