we gathered together—family and friends—to celebrate the national day of gratitude.
the menu was much the same as it always: turkey, dressing and the rest, but this year we tried a few new recipes. my favorite among the new dishes was the the cranberry relish. it was a last minute recommendation from my mom—she had enjoyed it when our friend, sherry, prepared it last year. a quick search on the epicurious website yielded the recipe we sought. a few improvisations made it my new favorite. I’ll share it below, but first a few shots of our dining room on the big day.
Okay, the recipe . . .
Cranberries in Bourbon
1 pound (about 4 cups) cranberries
- 2 cups sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup bourbon
Read More http://www.epicurious.com/recipes/food/views/Bourbon-Cranberry-Sauce-2715#ixzz2DuEYh53B
I used two packages of cranberries (didn’t measure); 1 cup sugar and one cup of light brown sugar; the cinnamon and I added about 2 tablespoons of finely chopped, fresh ginger root to the roasting process.
it was delicious!
the other change this year was that I prepared the turkey using a brining method. I am sold! we always smoke our turkey—as we did this year—and I love it prepared this way. the additional step of brining made the turkey even more moist and tender—if that is possible. the brining ingredients are simple, but there are a lot of them—so I made it simple by using a prepared jar of brining spice I purchased at our local culinary shop, Ingredients.
Read More http://www.epicurious.com/recipes/food/views/Bourbon-Cranberry-Sauce-2715#ixzz2DuEQc0Ue
Thanks for your indulgence,