We are still getting back into the gist of things. I’m writing this at 5am and have been up since 3am. So far, I’ve edited photos, washed dishes, prepped breakfast and wrote a recipe..all before 5 am! And the same thing happened yesterday too, which was the first day we were back after our vacay! We had all our chores and errands done by 10am and then it hit us and we crashed. I get it…and I see how people love to get up early to get things done, but man…I can’t wait till this get-lag thing wears off so I can sleep passed 3am!
Another thing I couldn’t wait for was Thanksgiving! I made this cranberry sauce before we left and have been dreaming about Thanksgiving food for weeks. Not that I didn’t love every bite I ate all over Spain and Turkey, but there is nothing more comforting than Thanksgiving dinner with all the trimmings and dressings! My favorite thing to do everything Thanksgiving is to get up early start prepping our assigned dishes and watch the Thanksgiving Day Macy’s Parade. When I was little, we lived right by the parade route and one year Kermit the frog deflated and clung to our building! Our entire apartment turned green! I believe I was very, very young, but I do have a faint memory of it and my mom reminds me every year too! So because of that..every year, I never ever miss the Thanksgiving Day parade!
So cranberry sauce….this is something we are NOT assigned to this year, but I thought I’d whip up a batch anyway. I took inspiration from my mom’s Passover charoset and added apples and pomegranate and I LOVED the texture. It all cooked down together beautifully and still have a little bite with the pom-seeds. Plus, it is super easy, because you throw everything in 1 pot and its done in less than an hour. All the flavors of the orange, pomegranates, cranberry and apples compliment each other really well and then you have deeper, richer flavors of dark sugar and cinnamon. It;s really a classic dish with a few added twists.
Ingredients
- 2 cups cranberries (frozen or fresh)
- 2 apples, peeled, cored and chopped
- 1 cup pomegranate seeds
- 1 orange, juiced and zested (reserve some zest for garnish)
- 1 cinnamon stick
- 1/2 c brown sugar
- 1/4 c white sugar
- 1 1/2 water
Instructions
- Add everything to a pot and stir together.
- Bring to a boil and then cover and bring to a simmer until fruit breaks down and is tender, about 40 minutes. When done, discard cinnamon stick.
- Allow to cool to room temperature and then cover with plastic wrap and reserve in refrigerator
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