Thanksgiving recipes

• 3 Bags  fresh Cranberries
• 2 cups of organic sugar
• 1/2 cup freshly squeezed orange  juice
• 2 teaspoons finely grated orange zest
• 1 1/2 teaspoons finely grated  red grapefruit zest
• 1/2 cup  red grapefruit segments, medium dice

Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)

Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

• 4 pounds carrots ( organic)
• 1 stick of butter
• 4 tablespoons dark brown sugar
• 4 tablespoon light brown sugar
• 4 tablespoons light molasses
• 3 teaspoons grated ginger
• 1 small can of chipotle peppers in sauce  (you may need to chopped the peppers)

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)

Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some  freshly ground black pepper. 

Enjoy

1 cup raw pumpkin seeds( you can use the  prepackaged, skip the salt)**

2 cloves garlic, chopped

1 jalapeno pepper, coarsely chopped (remember to remove seeds!)

1 chipoltle pepper chopped

3 Tbsp. safflower oil

1 onion,  chopped

1 28-ounce can organic diced tomatoes

Fresh cilantro 

1 tsp. sea salt**