Cool as a Cranberry
I know, the real saying is cool as a cucumber, but cranberry fits the bill for this holiday week. I adore Thanksgiving. What’s not to like about a holiday that’s all about that baste, no presents? I have come to love Thanksgiving even more as I’ve gotten older and relaxed about the whole thing.
As you know, I love to cook and, as you may or may not know, I can be a bit controlling in my kitchen. Because of this quality (clearly not my finest), there were years that Thanksgiving felt like a chore. I mistakenly believed that when we were hosting, I had to make most of the dishes and they all had to be perfect.
Thankfully over the last few years I’ve packed in that crazy notion. A couple of tips have helped me enjoy the day and focus on how thankful I am for my family and friends.
First – I answer “yes, please” when guests ask if they can bring their favorite dish. This makes for an incredible meal and gives us all more time to enjoy each other.
Second – I walk away from the kitchen so Bill can make his wonderful pies (OK – he might argue with the term “walk away” and I do insist that I have the kitchen back on Thursday morning, but I’m making progress!)
Third – I make a couple dishes ahead to save time and free up kitchen space on Thanksgiving day.
This recipe for Citrus Cranberry Sauce is one of my favorite make-ahead dishes. It’s easy to prepare and tastes fabulous. It’s perfect for your Thanksgiving turkey and is a great addition to the leftovers.
I wish you all a happy Thanksgiving and I thank you for continuing to take this journey with me.
Citrus Cranberry Sauce
Ingredients
- 1 12 oz bag whole cranberries
- 1/4 cup sugar add more if you like your sauce sweeter
- 1 tsp lemon zest
- 1/2 cup orange juice
- 1 whole cinnamon stick or 1/8 tsp ground cinnamon
Instructions
- Zest the lemon with a Microplane (or use a vegetable peeler and chop the pieces finely)
- In a medium saucepan, combine the cranberries, sugar, lemon zest, orange juice and cinnamon stick
- Bring the mixture to a boil
- Reduce to a simmer and cook until the cranberries are soft - about 10-15 minutes
- Transfer the mixture to a bowl, remove the cinnamon stick and let cool
- Store in an airtight container in the refrigerator for up to a week
- Serve with a little lemon zest on top - or just as is. Enjoy with your Thanksgiving delights!
Thanks, Maggie. Love reading your blog. I especially love the image of Bill making the pies and you trying to stay away! It’s hard for me to give up the kitchen, too. Yet, so important to let others in. These cranberries look amazing. Happy Thanksgiving!