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Giving Thanks Recipe

Ingredients

How to make it

  • ~Now~
  • This is the tricky part.
  • You have to have these canned,and prepared ahead of time...but,well worth the effort!
  • ~SPICED PARSNIP RELISH~
  • 2 Pounds Parsnips
  • 2 Onions
  • 12 oz Carrots
  • 2 Cups Water
  • 2 Cups White Vinegar
  • 1 1/2 Cups Sugar
  • 1 Tablespoons Whole Allspice
  • 2 teaspoons Salt
  • 2 teaspoons Mustard Seed
  • 1/2 teaspoon Whole Cloves
  • Peel parsnips(that have been left in the ground over winter to render them nice and sweet)
  • Grind them,giving you 6 cups.
  • Chop onion,fine,plus the carrots also.
  • Combine all ingredients into a heavy duty pan,cover,bring to boil,simmer covered for about 20 minutes,or,until tender.
  • Pack into clean pint jars,process as usual.
  • ~ROSE JELLY~
  • 3 Cups Sugar
  • 1 1/2 Cups Rose' Wine
  • 1 teaspoon Orange Peel,shredded(no white part,please)
  • 1/2 Cup Fresh Orange Juice
  • 3 oz of Liquid Fruit Pectin
  • Paraffin
  • Combine sugar,wine,orange peel,and orange juice in pan.
  • Bring to a full boil,and boil this hard for about 2 minutes,stir all the while.
  • Remove from the heat and without a moments hesitation,add the pectin,stir well.
  • Skim off any foam.
  • Placing metal spoons in hot wineglasses,pour your jelly into the wineglasses,remove spoons.
  • Immediately cover with melted paraffin...small note...these are nice to give as gifts,as well.
  • ~Now~
  • If you feel REALLY INDUSTRIOUS...then
  • Candy some Cranberries.
  • 2 1/2 Cups Sugar
  • 1 1/2 Cup Water
  • 4 Cups Cranberries
  • More Sugar
  • Combine in pan,sugar,water,bring to boil,stirring all the while.
  • Place cranberries into oblong baking pan,pour boiling syrup over them.
  • Bake in a 300 degree oven,uncovered for about 40 minutes,stir,from time to time.
  • Cover loosely and store overnight.
  • Next day..
  • Drain off syrup into pan,bring syrup to boil,and boil for about 2 minutes,pour over the cranberries,cool,do not stir.
  • Repeat twice.
  • Place berries onto sheet,cover,loosely,leave lying there for 3 days until dry,turning several times for even drying.
  • Roll these beauties in sugar,and store tightly covered.
  • Use these to garnish your Capons.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Place your stuffed Capons,breast side up on rack into a shallow roasting pan.
  • Brush with butter,for juicy,golden breasts.
  • Roast in a 375 degree oven for about 3 hours,making sure you spoon the pan drippings over breast to keep them moist.
  • Remove this bounty,and cover loosely with foil,as to bring all those delicious juices back to where they belong.Let stand for about 20 minutes.
  • ~Place the Capons on a antique platter,garnish with the candied cranberries,sliced oranges,sprigs of parsley,and celery leaves....Hand off the carving knife and fork to your honored guest~
  • ~Serve the Sour Cream Gravy in a nice gravy boat,the Spiced Parsnip Relish in Grandma's Crystal bowl,and the Rose' Jelly in a fluted glass container....PASS THE WINE,AND SERVE GENEROUSLY WITH SMILES!!....ENJOY!!!~
  • Note: Approximated time for preparation and completion is for the Capons and Sour Cream Gravy.
  • ~As to your question...A Capon is a Castrated Cockerel...a young male of the domestic Chicken.You may also use a 12 pound turkey or two 6 pound each geese for the Capons if you wish...Thank-you for your inquiry~

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The Cook

22566 TX

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