Red Jewel Bliss and My Thanksgiving Menu

As promised, here's the recipe for Apple Cranberry Sauce. I found it in the November 2009 issue of Food & Wine and it caught my eye almost immediately because the original title of this recipe was Jellied Cranberry Sauce. I love jellied cranberry sauce- even the canned sauce. And my husband loves it too because he can slice it and put it in his leftover turkey sandwiches. Stop cringing.

So this was the recipe I was going to make this year and I did. The recipe was supposed to gel up because of all the natural pectin in the apple which I thought was great because it didn't contain gelatin. Notice I said "supposed" to gel. That's because it didn't really turn out the way it was supposed to. The recipe called for A Fuji apple but I used a Granny Smith because that's what I had on hand. Perhaps Fuji apples contain more pectin than Granny Smith???

The cranberry sauce did firm up a bit more than traditional sauces but it was by no means "jellied". The pictures I took here are on my crystal cranberry dish but I think I'll serve it in a compote dish instead. Does anyone else have one of these? The cranberry dish I have comes with a silver spoon and is supposed to be a serving piece for canned jellied cranberry sauce. This came from Mr. H's late grandmother and is at least 30 years old. I think it's so retro.

Regardless of the cranberry sauce not being as jellied as I expected it was still really good. It was tart and tangy and not too sweet. The apples added a nice texture though their flavor was subtle. It was thick and chunky very much like a jam and would make a nice filling in cake!

(Not So) Jellied Apple Cranberry Sauce from Food & Wine

• One 12-ounce bag fresh cranberries
• 1 large Fuji apple, peeled and cut into 1/2-inch dice
• 1 cup sugar
• 3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.

Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours.

Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

NOTE: The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Mr. H and I are spending Thanksgiving with his parents. My MIL insists on cooking everything herself because (and I quote) "Thanksgiving dinner is the easiest meal to make" but I had to put my foot down when she said she was picking up store bought pies! Does she not know me?

Here is our Thanksgiving Menu:

• Roasted Turkey
• Cornbread Dressing
• Green Bean Casserole
• Glazed Carrots
• Mashed Potatoes
• Egg Gravy (A can of cream of chicken, cream of mushroom, chicken broth to thin, 4 boiled and chopped eggs and a teaspoon or two of dried basil- delish!)
• Apple Cranberry Sauce
• Chocolate Chip Pecan Pies
• Cranberry Orange Muffins
• Cherry Cream Cheese Pie
• Cranberry Freeze
• Sid's Slush (A combination of mashed bananas, crushed pineapple and ginger ale- frozen til slushie)

What's on your Turkey Day menu? Happy Thanksgiving Everyone!