Thanksgiving is my favorite national holiday. It is not focused around the obligatory(bad) gift, it’s secular, and the abundance of flavors, color, and creativity in the food and recipes cannot be beat.
I started creating my Thanksgiving menu over 25 years ago, in a 2 bedroom duplex with a very small kitchen. The size of my kitchen didn’t matter, nor did the fact that I only had one oven. I was organized, made lists, prepped and did as much as I could in advance. My pumpkin soup and this cranberry sauce remain the two constants on my holiday table. Today, I may have a slightly larger kitchen, two ovens, an extra fridge, but the joy of this holiday remains the same.
Regardless, making a Thanksgiving meal requires organization, lots of prep, and time management. I do as much as I can in advance. This cranberry sauce can be made a week in advance, Pie crusts are made and frozen, soups are made 2 days prior, and all veggies are cleaned, blanched, and chopped the weekend before.
In the meantime, make this cranberry sauce. It’s chunky, fruity, tart, not too sweet and can be eaten all year around. Obviously it is delish with turkey, but it’s just as good with chicken, pork, and it is the best condiment on almost any sandwich.
1 lb.(16 oz.) fresh cranberries
2 medium granny smith apples, peeled, cored, and chopped
1/2 cup organic whole cane sugar
1/2 cup orange marmalade
10 oz. frozen raspberries, thawed and drained
zest of one lemon
juice of one lemon (or more to taste)
The Urban Baker / SusanSalzman.com