Thanksgiving is rapidly closing in on us. It’s time to start getting ready. Think about staling the bread cubes, brining the turkey, and, of course, making the cranberry sauce.
Cranberry sauce is one of those foods that gets better as it sits in the fridge for a few days. Whether you use the recipe on the back of the Ocean Spray bag (I do, I just add some orange zest and juice to it. Or a few glugs of red wine if it’s hanging around) or something more exotic (my SIL is bringing cranberry chutney – yay!) a little time will let all the flavors merge and mellow together.
Plus, it’s one less thing to do while you’re trying to coordinate everything else.
Stay tuned after the video break below for my recipe for Cranberry Horseradish relish.
I think it’s safe to say that a lot of us are still in recovery mode from the election. The shock and first wave of anger has, I think, passed for most of us. And we are left trying to figure out how to navigate the family gathering that is coming up in such a way that we don’t end up using the Christmas present budget to buy a one-way ticket to a remote pacific island.
One of my favorite Youtubers made this video about coping and approaching family members who are generally reasonable, but have differed politically.
It’s worth the ten minutes I think.
But! I promised you a recipe!
Cranberry Horseradish Relish
Procs: About 3 cups
Difficulty: The food processor does all the work
Time: 1 commercial break to prepare. 24 hours to rest before serving.
Equipment: Food processor
- 1 package of cranberries
- 3/4 cup of sugar
- 1/4-1/3 cup of prepared horseradish (not the creamy kind)
- Juice from half a lemon
- Pinch of salt
Rinse the cranberries and pick through them to remove the icky ones.
Put cranberries and sugar in the food processor and work until the berries are chopped.
Remove to a bowl and add lemon, salt, and what you think is enough horseradish. Mix well.
Cover and let rest at least overnight and up to 5 days.