Apple Cider, Spiced Walnuts and Cranberry Relish

For a crowd of all ages, warm spicy cider imbued with fragrant citrus, cinnamon, cloves and star anise is a welcome beverage at a Thanksgiving gathering on a chilly day. Keep the cider hot in a big pot on the stove or on a warmer in the serving area. Ladle into mugs or heatproof glass cups.

Ingredients-

3 small oranges or tangerines, about 3/4^th lb (375 g)

36 whole cloves

3 qt (3 l) apple cider

4 cinnamon sticks, plus 10-12 sticks each tied with an orange zest strip

2 star anise pods

Stud each orange with 12 cloves. Place the oranges in a large pot, pour in the cider and set over low heat. Tie the four cinnamon sticks and the star anise in a cheesecloth (muslin) bundle and add it to the pot. Bring to a simmer and keep warm over low heat until serving.

To serve, ladle into cups or glasses and garnish each serving with a cinnamon stick tied with orange zest.

Serves 10-14.

Roasted Spiced Walnuts

Sweet and savory, these spicy walnuts make for crunchy nibbling for a Thanksgiving appetizer. This snack can be prepared well in advance and stored in airtight container at room temperature.

Ingredients-

3 tbsp sugar

2 tsp ground cinnamon

Half tsp ground cardamom

Half tsp ground cloves

One-fourth tsp fine sea salt or salt

One-fourth tsp freshly ground pepper

1 large egg

2 tsp grated orange zest

2 cups (8 oz) walnut halves

Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and lightly butter the foil.

In a small bowl, combine the sugar, cinnamon, cardamom, cloves, salt and pepper. In a medium bowl, whisk the egg white until frothy. Add the sugar mixture and whisk to blend. Whisk in the orange zest. Add the walnuts and stir until thoroughly coated. Spread the coated walnuts on the prepared pan in an even layer. Bake the nuts, stirring every 10 minutes to loosen them, until golden, about 30 minutes. Transfer to a bowl and let it cool. Store in an airtight container for up to 3 weeks. Serves 10.

Fresh Cranberry Relish

A tangy sweet condiment, quick to assemble in a food processor , can be prepared in advance for the event.

Ingredients -

1 large orange

1 large tart apple such as Granny Smith

3 cups fresh cranberries

Half cup sugar

2 thin slices of peeled fresh ginger

Quarter the unpeeled orange and remove any seeds. Cut the orange into 1 inch pieces. Quarter and core the unpeeled apple and cut into 1 inch chunks. In a food processor, combine the orange, apple, cranberries, sugar and ginger. Process until finely minced. Transfer into an airtight container, cover and store up to 2 weeks. Serves 10-12.