I was at a local craft store this week and wandered down an aisle that held the 75% clearance Halloween/Fall décor on one side and the Christmas decorations on the opposing . My brain immediately jumped to how many days before Christmas, which equated into how many paychecks, the lead-time for mailing gifts and how early should I send out invitations for the annual cookie exchange? Multiply that by party invitations, out of town relatives arriving and the list of home chores to be completed by D-Day and you can work yourself into a well deserved panic attack – whew! In this coming week, however, we will pause as a nation to be “thankful.”
My menu and grocery list have been prepared and I am at the moment posting as a form of procrastination as I am not quite ready to face the grocery store this morning. However, as the deed must be done, I will leave you with a few fun Thanksgiving day facts from Bon Appetit magazine: 1) The average time you sit down for Thanksgiving dinner is 28 minutes later than you planned. 2) 8% of you will drop your turkey on the floor – all most all of you will serve it anyway.
So, things will not go according to plan, but you will eat! Please take time to remember the reason for the day and count your blessings as an individual, as a family and as a nation.
BAKED CRANBERRY SAUCE
1 – 12 oz bag fresh or frozen cranberries
1 1/4 cup sugar
1/4 cup spiced rum (bourbon or Jack Daniel’s would also work)
Zest and juice from one small orange
1/4 teaspoon ground cinnamon
pinch of nutmeg
Preaheat oven to 350 degrees F
Combine the cranberries, sugar, cinnamon, nutmeg, orange juice and half of the rum. Cover and bake for 55 minutes. Remove cover and stir, adding the remaining rum. Return dish to the oven and bake for an additional 5 to 10 mins, until juices begin to thicken and berries are soft. Serve warm or cold. Sauce will keep for several days in the refrigerator.
Happy, happy Thanksgiving,