Our Thanksgiving was really delicious, I have to admit. Here was our menu:
- French Green Beans with Crispy Shallots
- Balsamic Brussels Sprouts with Caramelized Red Onions
- Roasted Root Vegetables
- Candied Yams
- Cranberry Relish
- Hubby's Best Friend's Family's Dressing
- White Wine Pan Gravy
- Roasted Heirloom Turkey
- Pumpkin Tarte with Straus Vanilla Bean Ice Cream
- Upper Crust Berry Supreme Pie
To start, here's what I did for my very own take on cranberry sauce. As I had thought, I made up a combo of my mom's cranberry sauce and a recipe I saw in Everyday Food magazine. It was dee-lish. The vinegar added a tartness and acidity that is really missing from most cranberry sauce, I think, but it wasn't overpowering and just set off the cranberries perfectly.
Dena's Cranberry Relish
(I am using 'relish' as opposed to 'sauce,' not because I know the difference, just cuz it sounded fancier.)
16 ounces (1 lb) fresh or frozen cranberries, rinsed and drained
1 cup sugar
3/4 cup water
2 tbsp sherry vinegar or red-wine vinegar
In a large saucepan, bring cranberries, sugar, and water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve or refrigerate.