Friday, December 4, 2009

Friday Food for Thought—Two Kinds of Cranberries

Have you started planning your holiday menu?

Christmas dinner at my house is a traditional affair and not a lot of room for introducing new dishes. My family expects turkey with bread stuffing, mashed potatoes and gravy, and two kinds of cranberries to satisfy various tastes.

Yes, two kinds of cranberries.

Every year I buy a bag of fresh cranberries and follow the recipe on the bag of the bag. Don’t quote me, but I think it calls for the entire bag of cranberries, a cup of sugar and a cup of water, brought to a boil and simmered for about ten minutes. It’s always served in an old pink depression glass sugar bowl that belonged to my grandmother.

I also buy a can of cranberry jelly. The jelly is removed from the can in a log, sliced into rounds, arranged on a small stainless steel tray and garnished with sprigs of parsley.

Yes, that’s a lot of cranberries for one meal.

How many people do I feed?

Six or eight.

Another tradition at my house is to freeze all the leftover cranberry sauce and jelly and have it for Easter.

Until next time,


Rachel said...

I bet leftover cranberries (or cranberry jelly) would be great in an apple/cranberry crisp.


Might just have to try that.

Gillian Layne said...

I love cranberry bread and muffins, especially with orange peel. Yum!

Lee McKenzie said...

Rachel and Gillian, these are geat ideas for using up leftover cranberry sauce and jelly! Thanks!

robynl said...

I love cranberry sauce and most often make it from scratch also. This year I bought a can because there is only dh and I so far.
The best is the after meal 'turkey bun with turkey, dressing, cranberries and a slice of pickle'. Yummy in my tummy.