16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons margarine
roasted turkey drippings
salt and pepper, to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste

Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate.. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.

After turkey is removed from roasting pan: Spoon off fat from pan drippings and discard. Stir juices - add water if necessary, scraping up brown bits. Add no more than 2 cups to gravy - or it will be too thin. Stir in giblets and neck meat. Heat over medium heat until hot. Season to taste. Makes 6-7 cups.

1/4 cup brown sugar
1/2 tbsp black strap molasses
1 cup water

Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to "parch", or go just past the caramelization point). Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month. Use a few drops at a time to color and thicken gravies and soups. Note: I have used it after 6 months and it was okay to me, but the original directions say, "1 month".

Heat oil in large pan, cook onion and garlic until soft but not brown. Add tomatoes, parsely, salt and cook until desired texture. Stir in parsely and basil, cook for 20 minutes. Season with baking soda or sugar to adjust if too bitter/sweet.

1/4 pound (1 stick) CF margarine
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup GF Flour mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional

In a large (10 to 12-inch) sauté pan, cook the margarine and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.