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Cranberry Recipe

November 25, 2014 3:01 pm


1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Information obtained from Allrecipes.com

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Holiday Hours

November 24, 2014 3:03 pm

Our office will be closed on Thursday, November 27th and Friday, November 28th in observance of the Holidays!

~Happy Holidays from Windsor at Contee Crossing!

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Turkey Tips!

November 20, 2014 9:20 pm

1. Choose the right type of turkey for you.
Organic? Fresh? Frozen?
2. Figure on 1 to 1-½ pounds of turkey per person.
3. Cook the turkey on a rack of vegetables.
4. Brining keeps it moist.
5. Keep the stuffing on the side.
6. To tie or not to tie.
To help ensure that poultry cooks evenly, many professional cooks like to truss their birds, which is just a fancy term for tying them up.
7. Rub the turkey with butter or oil.
8. Skip the basting.
Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.
9. Invest in a good meat thermometer.
10. Give it a rest.
To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving.

Information obtained from Food Network

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