Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness
Vegan Maple Sesame Game Day Cauliflower “Wings”
You’ve Gotta Try this in February 2024
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Heal Your Gut, Naturally
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Recharge at a Vancouver Island Oceanside Retreat
Protected: The 2024 Spring Road Trip Destination You Won’t Want To Miss
The People’s Open Just One Reason to Visit Some Classic Scottsdale Golf Courses
10 Places to See Holiday Lights in Metro Vancouver
Vancouver Adventures: Our Picks for December
What to Watch This Week: December 3 to 8
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
The Ultimate Holiday Gift Guide for Him
The Ultimate Holiday Gift Guide for Her
Impress your holiday guests with Moroccan mimosas, golden beet salad, crispy duck breast, porcini-rubbed pork tenderloin, stuffed turkey and lemon bars
2 cups orange juice
Serves 4 to 6
Notes: Prepare the compote a day ahead to allow the cranberries to soak up all the flavour of the added ingredients. It will also go very well with your next cheese platter or dessert. For added flavour and a juicier turkey, you can brine it for 24 hours in classic brine before starting this recipe. Allowing the turkey to rest for a solid 30 minutes before even thinking about carving it results in a much juicier turkey. There are other stuffing options: add bacon or try other herbs such as oregano, marjoram or rosemary. Have fun with this recipe! If you are not confident deboning the turkey leg yourself, ask your butcher to do it for you.
Makes 36 pieces
Notes: Finish these bars off with a light dusting of icing sugar, or pair them with glazed candied whole cranberries in the winter. This recipe makes a whole lot, so feel free to halve the recipe and cook it in a 9- X 13-inch pan (adjust the cooking times accordingly). Or cut into bars, pack into an airtight container or resealable plastic bags and freeze for up to three months.