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10/17/2003 Archived Entry: "Thanksgiving"

We had a wonderful Thanksgiving again this year. It was at my parent's house, a lot of people were there (13 I think). It's wonderful to spend an evening stuffing your face while surrounded by friends and family. My sister, Julia, did a lot of the work and organization, but Mom and I chipped in. The menu was:

• Orange juice jelly


• Beet and potato soup


• Mixed greens with apple and cheddar with a honey-mustard dressing


• Turkey with shallot gravy, roast potatoes, honey gingered carrots, grated squash with pears and cranberries, french beans, brussel sprouts, broccoli, creamed parsnips, onion and apple dressing, chestnut stuffing and cranberry sauce


• Apple and blueberry crumble, pumpkin pie and ice cream


• Valdostana-style friendship cup

Sabrina has been posting recipes and we've been chatting with others who blog about food. And considering that American Thanksgiving is around the corner, and some of you may still be looking for recipes, I'm gonna put together a bunch of them here over the next few days for you to peruse.

Thanksgiving Recipe #1

Cranberry Sauce

This is basically the recipe from the Joy of Cooking only I add a bit more orange zest. If in doubt, add more sugar and more orange. Keep tasting it to make sure that it's not overly acrid.

Ingredients: 1lb of cranberries (picked through), 2 cups of sugar, 3 tablespoons of orange zest (about the amount from 1 large orange - make sure you don't get any of the bitter white bits from the peel), 1/2 cup of orange juice, 1/2 cup of water.

1. Put all the ingredients into a large pot.


2. Turn on to high heat until it starts to bubble, then turn it down a bit. Stir regularly. Try to keep it from foaming up.


3. Keep it on the heat until almost all of the cranberries have popped (sometimes I squish the ones that haven't so that the jelly is a bit smoother) and the sauce starts being a bit jelly-like.


4. Turn off the heat and wait until it's cooled a bit so that you can put it in the fridge overnight.