Sunday, November 29, 2015


My childhood Thanksgiving and Christmas feasts featured cranberry sauce from a can.  Most of my family didn’t like cranberries, so I guess the canned was seen as good enough.  As an adult, I discovered the glory of cranberries in all their forms, most especially in homemade sauce.  Cranberries are beautiful.

In the pot with water and sugar, they bubble and boil and make delightful popping sounds.

Once set to cool, their natural pectin takes hold and the sauce firms up.  We enjoyed it alongside our turkey and gravy on Thanksgiving.

But its great glory came when it joined turkey and brie for post-Thanksgiving paninis.  That’s happy!

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