Hi everyone! I hope you are all recovering from your Thanksgiving festivities. We had a lovely one with many friends and family and a LOT of prep. I will admit that I spent two full days cooking but it would have been more if I had not prepped in advance. The majority of my cooking was throwing together the prepped ingredients which made the actual day of much more pleasurable from a cooking standpoint-I had been my own sous-chef.
As an example, I chopped onions, mushrooms and had made cornbread for the stuffing already. I had made the crust for the ginger snap crust pumpkin pie already. I had made the apple cider reduction jelly to add to the apple crisp. I had made almost all my dips beforehand.
I followed my own advice and was not a cooking martyr: My sister Alice made a chile pepper pumpkin pie, my friend Edgar made a string bean side dish, my sister Zoe made chocolate biscotti, our friends Rachael and Mark made a fab apple dessert and a cous cous salad, my friend Angel brought festive apple-y drinks,my niece Bailie helped make the traditional Jalapeno popper dip as well as the apple crisp, her friend Mike made the gravy and my dear husband made TWO, Not One, but TWO turkeys, one on the grill and one in the oven.
The cranberry relish was made the day before and we were sure to make enough leftovers for the sandwiches the following days. It was inspired by my friend Christina’s relish that she created in first grade. I lost her recipe, however and had to wing it! Here it is:
1 1/2 12 0z. bags cranberries
1/2 cup sugar
2 small peeled, cored and coarsely chopped apples
1/2 cup orange juice
Pulse In a Cuisinart or coarsely chopped with a knife the cranberries. Stir in the sugar, the chopped apples and the O.J. That’s it!!! Serve with any kind of meat or as a condiment for any dish that would benefit from an accompaniment of a tangy, sweet, crunchy delicacy 🙂