so i was just informed today that thanksgiving is next week.
really, i should be way more on top of my national holiday’s.
since we’re not traveling this year though, the fact that turkey and stuffing was so nearly around the corner just totally slipped my mind.
with this in mind, i’ve decided to share some of my own favorite thanksgiving recipes here. some of them are healthy, wholesome, seasonal and everything else you would expect from this blog.
others will be more along the lines of “there is a reason we only make this once a year”.
cranberries are primary for me at thanksgiving time. i realize that this makes me a bit of an oddball, but it’s really not thanksgiving for me if there aren’t cranberries on the table.
i could take or leave the turkey itself, but leave my berries alone.
and, little known fact, but Wisconsin is the largest producer of cranberries in the U.S. true story. the cranberry is a locavores thanksgiving dream come true.
before you stop reading this post completely, please consider that God’s original plan for the cranberry did not include a cylinder of jelly with the cans ridges permanently imprinted into it’s sides.
no my friends, cranberries are actually berry shaped when found in nature.
when you eat them, they burst open with a crazy tang that make your tastebuds sizzle.
This recipe combines the POW of the cranberry with the zing of ginger and it all goes down smooth with just a twist of honey. It was published last year in some pamphlet thing put out by our local co-op, and it’s one of the very, VERY few recipes I follow to the letter. Super simple, wholesome ingredients, and wonderfully delicious.
Ginger Cranberry Sauce
you will need…
12 oz. fresh cranberries
1 1/2 cups of orange juice
1/2 cup of honey
2 TBSP fresh ginger, minced
Combine all ingredients in a heavy saucepan and bring to a boil, stirring occasionally. Reduce heat and allow the sauce to simmer until it thickens, about 15-20 minutes.
Transfer into serving dish, chill and serve.