Of all the holidays, Thanksgiving is the most sacred and beloved by my family. It’s a day when everyone has a turn in the kitchen and makes some part of the meal we will all eventually share. Participation is (somewhat) voluntary because no one says no to my mom when she is in cooking mode. It can be as simple as chopping celery for stuffing or as precise as making the perfect flakey crust for the apple pie.
When I was 7 years old, my mom put me in charge of making the cranberry sauce since it was one of my favorite Thanksgiving foods. As a 7-year-old, I thought this was an extremely important responsibly and took it very seriously, measuring out the sugar precisely, making sure the sauce didn’t burn, and cutting up oranges for a fancy garnish. Our cranberry sauce recipe is now one I know by heart but one I still cherish and prepare with care.
Last year, my sister introduced my family to a new cranberry recipe: Mama Stamberg's Cranberry Relish. This relish is delicious on turkey, especially as a spread on a day-after-Thanksgiving turkey sandwich. It's a fresh twist to traditional cranberry sauce and now, a new staple to our Thanksgiving menu. You can find the recipe here: https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe).
I love the tartness of cranberries and cook with them all winter long. The combination of cranberry and orange is a fresh taste during the colder months. Stock up on bags of cranberries around Thanksgiving when they are on sale and freeze them. Oranges are also typically on sale during the winter months. Nothing chases away the winter blues like a cranberry, orange zest muffin (my favorite recipe here: https://www.epicurious.com/recipes/member/views/cranberry-orange-muffins-50017734).
Until my leftover Thanksgiving cranberry sauce runs out, I will be enjoying it by adding it to my overnight oats or morning yogurt.
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