The 26^th annual Fort Langley Cranberry Festival is back Saturday, October 9^th. This is one of the communities’ largest events of the year, and a favorite amongst locals. Each year, the festival is held the Saturday before Thanksgiving. Supported by local the community and, with its success, has grown to become a much loved and anticipated event. Celebrating and recognizing the cranberry’s role in the local history, going back thousands of years.

One of the many highlights of the event is always the market, which features over 70 vendors selling everything from fresh locally grown produce, cranberries, baked goods, wines, and so much more.

Be sure to stock up on fresh cranberries, as baking season is upon us. Support local, and visit Fort Langley's Cranberry Festival starting at 9am with a pancake breakfast. Below, I have a few of my favorite recipes that are perfect for Thanksgiving.

BAKED BRIE WITH HONEY CRANBERRY-ORANGE RELIS

Original recepie is from Our Best Bites

1 8-ounce wheel of Brie (in the rind)
1 cup fresh cranberries

¼ cup honey, plus more for drizzling

Zest of 1 orange

3-4 tbsp pecan halves

Preheat oven to 350 F. Place the wheel of Brie in a small oven-safe skillet or on a parchment-lined baking sheet. Set aside.

Place the cranberries in the jar of a blender or food processor and pulse until chopped. Transfer to a small bowl and mix with 1/4 cup honey and orange zest. Place this mixture on top of the Brie, then top with pecan halves.

Bake for 12-15 minutes or until cheese is oozing but not completely melted. Serve with sliced bread, crackers, and fresh fruit. Add another drizzle of honey if desired.

CRANBERRY CHICKEN

Original recepie is from Cotter Crunch 

MARINADE

1/3 cup cranberries

2 tbsp olive oil

2 tbsp maple syrup

¼ cup balsamic vinegar

¼ tsp sea salt

¼ tsp black pepper

2 garlic cloves

CHICKEN

4-6 chicken thighs or breast with Skin

3-5 sprigs of thyme

½ cup of cranberries

1 tbsp maple syrup

1 tbsp balsamic vinegar

Blend all the balsamic chicken marinade ingredients listed above in a food processor or blender until liquified and smooth.

Pour marinade over the chicken thighs, coating evenly.

Cover and place in fridge to marinate for 30 minutes or up to 24 hrs. (overnight creates great flavor!)

Once marinated, preheat oven to 375 F. Remove chicken from fridge.

Add extra 1/3 c to 1/2 cup cranberries, 2 – 3 sprigs of thyme or a sprinkle of dried Italian herbs to the dish. Spread it out evenly on and around the chicken.

Bake skin side down first for 25-35 minutes depending on the size of chicken thighs.

Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.

Add more seasoning (like dried herbs, salt, pepper) to the top if desired. NOTE: If using fresh herbs, wait to add until after you remove the chicken from the oven.

Depending on the thickness of your chicken thighs, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just broil for about 3-4 minutes or until skin is crispy and chicken is cooked evenly inside. Check to make sure the internal temperature of the thickest chicken thigh reaches 165F.

NOTE: If using boneless chicken, cooking time will vary on thickness of chicken breast. Check around 35 minutes total.

After thoroughly cooked, remove from oven. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.

Serve with the roasted cranberries on top and any extra fresh herbs desired.

FAMILY FAVORITE CRANBERRY SAUCE

Original recepie is from Once Upon a Chef

½ cup fresh orange juice – 2 oranges

½ cup water

¾ cups + 2 tbsp sugar

1 bag cranberries fresh or frozen

Zest of 1 orange

2 pinches salt

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)

Transfer sauce to a serving bowl. Cover and chill until ready to serve.

Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.