After about a week of eating leftovers, I’m officially turkeyed, stuffinged, and mashed potatoed out. Because as much as I love a good turkey soup, stuffing on my salad, or a big ol’ bowl of peppered turnips, my tastebuds are about to have a revolt.
Well, for the most part. They (the tastebuds, that is) are making one small exception. While the rest of the leftovers must go, the cranberry sauce can stay for as long as it wishes.
I’ll always say that stuffing is my favorite side on Thanksgiving. But deep down, we all know that I have a deep, deep love affair with cranberry sauce.
It all started with a can of store bought cranberry sauce, served alongside my Memere’s famous turkey dinner.
Originally it was sort of a family joke. “Hide the cranberry sauce. Sarah’s here.” Or, “Grab some while you can before Sarah gets to it.” Cranberry sauce smeared on my turkey. Spread on a toasted roll. Jimmied into a plate of stuffing. It was the highlight of my meal.
And then—then!—I discovered how easy it was to make my own cranberry sauce. Homemade.
My tastebuds were thrilled.
The sauce was tangy, zingy, and sweet all at the same time. Little bites of plump berries burst in my mouth. I found myself wondering how I ever could have eaten so much jellied (canned!) cranberry sauce in the first place. *Sigh.* To think what I had been missing out on.
Yes. Cranberry sauce can stay. For as long as it wishes. I’ll always find something new to to use it with. Oatmeal. Overnight rice combos. Yogurt. Toast with butter.
Mmm. So many delicious possibilities.
This is as simple as simple gets. The result is a tangy, not overly sweet sauce (add more sugar if you prefer it sweeter.)
Don’t be afraid to dress this up with orange peel, walnuts, apples, pears, blueberries, or whatever else might come to mind. Have fun and enjoy!
- 1 12-oz. bag of cranberries
- 1 cup water
- 1/2 c. sugar
- Combine sugar and water in a medium saucepan.
- Bring to boil; add cranberries, return to boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
A trip to the dentist has left my mouth in a bit of a droop.
Two cavities. One upper. One lower. Which is a shame, since I’m so meticulous about dental care. Harumph.
Anyways, since the entire right side of my face was drooping and not at all in good functioning order, there wasn’t a whole lot of this going on today:
For a girl who loves to eat, this felt horribly, horribly wrong.
But—really—the worst part wasn’t simply that I couldn’t chew. It was that I couldn’t smile. Or talk. At all. So when I bumped into a woman at the mall, I didn’t quite know what to do. And so I grunted. Yes. I grunted. Which left me feeling completely rude, even though it felt like the only thing that made sense to do at the time. It’s amazing what life is like when you just can’t talk. Or smile.
Life without a smile. Can you imagine?
With me in mind, please smile as much as possible today. And tell someone you care. And never forget to say “excuse me” if you bump into a lady when walking through the mall. Grunting really doesn’t work so well.
Question: Going to the dentist…love or hate?