November 20, 2012

Gemma's Cranberry Sauce and Stuffing

Gemma's Cranberry Sauce Recipe 


300g dried cranberries (you can also use the frozen ones from Homeplus)v

600ml of orange juice

1 orange (zest, and fruit)

8 tablespoons of sugar

1 glass of red wine (optional)


Put the cranberries in a saucepan then add the orange juice , and sugar, and bring to the boil. Pu the orange zest, and orange segments into the saucepan. Pour in the wine, and continue to simmer on a low to medium heat for 30-40 minutes. Or until the liquid has reduced and the sauce has thickened. When the sauce is done put into a container and leave to set in the fridge for a few hours. The jelly will keep in an airtight container for several months, if you don’t use it all. Voilà, home-made cranberry sauce. Happy Holidays!

Gemma's Stuffing


1/2 a loaf of white sliced bread (about 12 slices)

1 large onion or 2 small

6 cloves of garlic

8 button mushrooms or chestnut mushrooms (usually found in homeplus)

3 tablespoons of sage (at the foreign food mart)

1 tablespoon of mixed herbs

1 tablespoon of rosemary

400ml of vegetable stock

400g of chestnuts

Oil for frying


Cut crosses in the top of your chestnuts and roast them in the oven for about 20 minutes. Grate or blend your bread to make it into bread crumbs and set aside. Finely chop the onion and garlic and fry in the oil for 5 minutes until it has softened. Then put it into the same bowl as the breadcrumbs. Cut the mushrooms into small pieces and fry them in the oil until they have cooked then add them to the breadcrumbs too. Remove the chestnuts from their shells and crumble them into the breadcrumb mixture. Mix in all the herbs then add the chicken stock and combine everything together and put in a tin. Cook in the oven for about 20-30 minutes or until it had a nice crust on top. If you are taking this to a pot luck dinner you may want to double this recipe as everyone loves it, then you can make in those foil containers and just throw them away after you’re done. Voilá there you have the best stuffing ever!

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