This post is sponsored by Milo's Famous Sweet Tea.

Are you as excited for the holidays as I am? Nobody is more excited than Curtis. He really really looks forward to this time of year. After Halloween, he starts getting really excited for Thanksgiving and Christmas. And that means, Thanksgiving dinner! We love cranberry dressing or sauce with our Thanksgiving meal and I wanted to share this wonderful recipe for a cranberry orange sauce with you!

And I made it with Milo's Sweet Tea! I love the back story of this company. Did you know that Milo's was founded as a restaurant in 1946 by Milo and Bea Carlton, after Milo returned from World War II? Milo's is an award-winning tea and I love that there are no preservatives in it! It also has a clean ingredient list and is available sweetened with cane sugar, no calorie sweetened with sucrose and also available unsweet.

It's the perfect drink for the holidays and I know you're going to love it even more in this cranberry sauce recipe!

First, zest one orange.

Then, cut it in half and juice it.

Measure out the Milo's Sweet Tea.

Add the cranberries, orange juice and zest to a sauce pan.

Then, add the sweet tea.

It makes a beautiful sauce!

That I know your family will love! We like it tart but if you want it sweeter, you can add a little sugar.

You can find Milo's Sweet Tea in the refrigerated juice section of your local grocery store!

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Cranberry Orange Sauce Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Ingredients

• one 12-ounce package fresh or frozen cranberries
• 1 1/4 cups Milo’s Famous Sweet Tea
• 1 orange zested and then juiced
• 1 to 2 tablespoons granulated sugar optional

Instructions

• Add cranberries, sweet tea, orange zest and orange juice to a sauce pan. Cook for 15 to 18 minutes. Carefully taste it, if you would like, add a little sugar.
• Remove from sauce pan and allow to cool before putting into the refrigerator. Serve cold with your Thanksgiving meal.
• You can totally make this a couple of days ahead too!

Disclosure: This post is sponsored by Milo's Famous Sweet Tea and I always share with you my own opinions.

The post Cranberry Orange Sauce appeared first on The Little Kitchen.

Looking for an easy peasy recipe? I have something to share, I'm so excited to be guest posting over on the Better Home and Gardens Delish Dish blog today! Hop on over for the recipe.

Please also, if you plan on pinning this recipe on Pinterest, please hop over and pin from the guest post. Thanks!

I'm completely obsessed with this recipe, I have been since May when I first saw it on the BHG website. It packs so much flavor, the colors and the textures are what I would call an ultimate salad!

Have I convinced you enough to try it? Hop on over for the full recipe on the BHG site. Leave a comment and tell me what you think.

By the way, have you ever made an Asian noodle salad before? I'm beginning to think I need to make more of these!

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Tangerine Tare-Glazed Grilled Chicken Slaad

Prep Time 45 minutes minutes

Grill Time 12 minutes minutes

Total Time 57 minutes minutes

Servings 8

Ingredients

Tangerine Tare- Glazed Grilled Chicken Salad:

• 1 1/2 lbs skinless, boneless chicken breast halves
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 recipe Tangerine Tare Glaze and Dressing
• 10 cups shredded napa cabbage
• 6 oz udon (broad white noodles)
• 1 cup fresh snow pea pods, trimmed and halved
• 4 miniature sweet peppers, sliced into rings
• 2 tangerines or clementines, peeled and sliced crosswise
• 8 wonton wrappers
• 1 tbsp toasted sesame oil
• 1/2 tsp sesame seeds

Tangerine Tare Glaze and Dressing

• 1/2 tsp finely shredded tangerine peel or clementine peel
• 1/2 cup tangerine juice or clementine juice
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup coarsely chopped green onions (2)
• 1/4 cup sweet rice wine (mirin)
• 2 tbsps sake or dry white wine
• 1 tbsp sugar
• 1 clove garlic, smashed
• 3 tbsps canola oil
• 3 tbsps rice vinegar

Instructions

Tangerine- Tare Glazed Grilled Chicken Salad:

• Sprinkle chicken with salt and pepper. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing with Tangerine Tare Glaze during the last 5 minutes of grilling.
• Spread cabbage on a large serving platter. Cook udon according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine udon, pea pods, sweet peppers, and tangerines. Add Tangerine Tare Dressing; toss to coat. Spoon udon mixture on top of cabbage.
• For wonton crisps, preheat oven to 400 degrees F. Cut wonton wrappers into 1/2-inch-wide strips. In a small bowl combine wonton strips, sesame oil, and sesame seeds; toss to coat. Spread strips on an ungreased baking sheet. Bake for 5 to 6 minutes or until golden and crisp.
• Slice chicken crosswise. Arrange chicken slices and wonton crisps on top of salad.

Tangerine Tare Glaze and Dressing

• In a small saucepan combine tangerine peel, tangerine juice, soy sauce, green onions, rice wine, sake, sugar, and garlic. Bring to boiling, stirring to dissolve sugar; reduce heat.
• Simmer, uncovered, about 15 minutes or until reduced by half (about 2/3 cup). Strain mixture; discard solids.
• Remove half of the mixture for glaze. Whisk oil and rice vinegar into the remaining mixture for dressing.

Notes

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 2, except do not spoon udon mixture on top of cabbage. Cover and chill chicken, cabbage, and udon mixture separately for up to 24 hours. Prepare wonton crisps as directed in Step 3; cool. Store in an airtight container at room temperature for up to 24 hours. To serve, spoon udon mixture on top of cabbage and continue as directed in Step 4.

Shortcut:

Instead of making Tangerine Tare Glaze and Dressing, use 1/3 cup bottled teriyaki glaze for the glaze and 2/3 cup bottled Asian ginger sesame salad dressing for the dressing. Substitute 1/3 cup toasted sliced almonds for the wonton crisps.

The post Orange Tare-Glazed Grilled Chicken Salad appeared first on The Little Kitchen.