Orange Cranberry Sauce


Happy Thanksgiving! As one who didn’t grow up in the States celebrating thanksgiving, it is now one of my favorite holidays. I enjoy it so much more now that I have kids, and we are trying to build our family traditions and identity. It has been a ton of fun for me as I am learning how to make traditional thanksgiving meals from scratch, and putting my own little spin on a few of the dishes. One of the easiest places to start has been the cranberry sauce. We did the canned sauce for a couple years, and poor us…. we didn’t know any better ūüôā Last year, I ventured out and made the sauce at home, and it was so easy and delicious that I can never present a can to the clan again.

The best part is you can easily make it a day ahead,  let it cool down and then refrigerate. That makes one less thing to worry about on turkey day! Happy thanksgiving from my family to yours. May we remember to take time to reflect on the blessings that God has bestowed on us!

1 12 oz bag fresh cranberries, rinsed
Zest of one orange
1 cup fresh orange juice (about 6 oranges)
1 cup sugar
1 stick cinnamon, or 1/2 teaspoon ground cinnamon


1. Combine all the ingredients in a saucepan. Bring the mixture to a boil, then reduce heat to medium and stirring occasionally, cook until the skin on the cranberries starts to pop. This takes about 8-10 minutes.


2. Remove from heat and cool to room temperature. Refrigerate until ready to use.
The sauce can be made a day or two in advance.

Devotion For The Day:

As we count our blessings during this thanksgiving season, here are a few verses to reflect on.

Psalms 106: 1 Praise the Lord! Thank the Lord because he is good. His love endures forever.
Isaiah 12:4 ¬†At this time you will say “praise the Lord and worship him. Tell everyone what he has done and how great he is.

Marinated Vegetable Salad


It’s the summer! A few months ago, I thought summer would never arrive. It was the winter that outlasted it’s welcome. I plan on enjoying the next few weeks outdoors with the kids, before it becomes smoldering.. cook an egg on the concrete hot. As a foodie, summer is my time! I love the abundant options when it comes to fruit and veggies. This salad is one of those recipes that screams summer time. A friend of mine brought this salad to my house a couple months ago, and it has become my go-to pot luck side item. I was really intrigued by it, to be honest because I had politely served a sparing portion preparing myself not to like it, and ended up LOVING it and returning for a generous second helping. I have made this salad for the last four weeks straight, so I believe it has earned itself a spot on the blog.

If you plan on making this, please allow a few hours for the flavors to soak into the veggies. The longer they sit, the better they taste. I have gotten into the habit of making it the day before I need it, and the flavors are fantastic the next day. It is a pretty forgiving recipe, in case you forget to buy an ingredient as I did this time. I like to include olives or pickled peppers, but they somehow escaped from my shopping cart this weekend. I took this to a memorial day BBQ , and it was a huge hit.

Adapted from Paula Deen.

Makes 8 servings.
1/2 cup white wine vinegar
1/4 cup olive oil
3 tablespoons Dijon Mustard (grey poupon is the best I’ve tried)
1 clove garlic minced
1 tablespoon sugar
11/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 medium head cauliflower (about 3 cups)
2 cups cherry tomatoes
3 medium zucchini, cut into bite size pieces
3 carrots, peeled and cut into bite size pieces
1 small red onion, thinly sliced
1/2 cup crumbled feta cheese (optional)
In a small bowl, whisk together the vinegar, oil, dijon mustard, garlic, sugar, salt, pepper and Italian seasoning.
In a large bowl, combine the cauliflower, tomatoes, zucchini, carrots, onion and feta. Pour the dressing over the veggies and toss together to coat. Cover and refrigerate for at least a couple hours, or up to a day, stirring occasionally. The longer it sits, the better the flavors are.
Devotion for the day:
Psalms 145:1-9

1 I will exalt you, my God the King;
I will praise your name for ever and ever.
2 Every day I will praise you
and extol your name for ever and ever.
3 Great is the Lord and most worthy of praise;
his greatness no one can fathom.
4 One generation commends your works to another;
they tell of your mighty acts.
5¬†They speak of the glorious splendor¬†of your majesty‚ÄĒ
and I will meditate on your wonderful works.[b]
6¬†They tell¬†of the power of your awesome works‚ÄĒ
and I will proclaim your great deeds.
7 They celebrate your abundant goodness
and joyfully sing of your righteousness.
8 The Lord is gracious and compassionate,
slow to anger and rich in love.
9 The Lord is good to all;
he has compassion on all he has made.

I love verse 8-9. It paints such a beautiful picture of the nature of God. Filled with grace and compassion over us as His precious children.