I know that Thanksgiving cranberry time is now past, but bookmark this recipe for Christmas because — if you can’t tell by the title — it will definitely kick your holidays up a notch.
The credit for this one goes to my lovely sister, Sarah, who is the cranberry queen of our family. Every year, she and her husband Jeff (a.k.a. Gimme Some Oven’s talented web designer!) research creative new recipes to try for Thanksgiving. And once again, they did not disappoint. We all gathered at their place in Chicago this year for an all-day homemade feast, featuring a pomegranate-mustard-glazed turkey, yummy stuffing, creamy mashed potatoes, blue cheese green beans, homemade sourdough and na’an, pumpkin cheesecake…and this orange bourbon cranberry sauce.
My goal is to make this December a considerably healthier month than in years’ past. And so far — thanks to a little self-control, and less time in the kitchen than usual (December is kind of a busy season working in a church!) — that mission has been mostly accomplished. :) But I can’t let December go by without a little gingerbread in my life. So in addition to making a batch of cookies this week, I also decided to try this recipe I stumbled across for gingerbread pancakes.
It’s not that often that I eat (or much less, make) pancakes, but when I do, I like them to be flavorful. Otherwise, I tend to add on a little too much butter and syrup to compensate! So when I saw that this recipe called for all of my favorite gingerbread spices, and included some healthier ingredients such as whole wheat flour, low fat milk, and only a small amount of brown sugar — I was stoked!