Thinking Thanksgiving

Speaking of Thanksgiving, it is now officially 2 weeks away, and I am feeling the pressure of needing to figure out what the F we're going to do around here at Casa Dena.

I am lucky enough to get the week of Thanksgiving off from work this year, so I am torn between wanting to cook up an amazing feast that takes me all week to prepare and wanting to keep it simple and to one day of cooking, making something new instead of the traditional old bird.

As I find great-sounding recipes for The Big Day, I will post them here. For now, here's a roundup of some great recipes I've seen so far, including some I am pondering cooking up myself this year:

• Turkey Roulade (the recipe I've got my eye on is from Everyday Food with a wild mushroom stuffing, but the one from Gourmet linked to here also looks delicious.)
• Cranberry Sauce Morning-After Muffins (um okay you know how cranberry sauce is my most favorite of Thanksgiving dishes.... these muffins are so genius!)
• The awesome Pioneer Woman has a GREAT round-up of her amazingly rich and buttery Thanksgiving recipes... I am seriously considering making her Creamy Herbed Potatoes.
• And what list of recipes would be complete without something from Martha?

What are you making this year? Are you going traditional or new? Any favorite recipes you'd care to share?

Thanksgiving Look-back & Cranberry Relish

Our Thanksgiving was really delicious, I have to admit. Here was our menu:

1. French Green Beans with Crispy Shallots
2. Balsamic Brussels Sprouts with Caramelized Red Onions
3. Roasted Root Vegetables
4. Candied Yams
5. Cranberry Relish
6. Hubby's Best Friend's Family's Dressing
7. White Wine Pan Gravy
8. Roasted Heirloom Turkey
9. Pumpkin Tarte with Straus Vanilla Bean Ice Cream
10. Upper Crust Berry Supreme Pie

And there you have it! I'll post some of the recipes from our amazing Thanksgiving feast in the days to come.

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.

Cranberry Sauce

I heart cranberries. They are one of my very very favorite fruits. Something about their tartness just gets to me. In fact, my mouth is watering as I write this. Ha! Plus they're native to the U.S. and they are so very seasonal.

Anyway, I always look forward to cranberry sauce on Thanksgiving, and today's the day I'm making in mine in preparation for tomorrow.

I have one recipe I know I love -- my mom's -- and I found another that is enticing. I'm thinking of either making two batches or combining the two somehow into one new one. I'll let you know how it turns out.

Can someone tell me, though -- is there a difference between cranberry sauce and cranberry relish? I am assuming it has something to do with the differing amounts of water used, but I don't know for sure.

Mom's Cranberry Sauce

1 cup granulated sugar
1 cup water
12-ounces fresh or frozen cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups

My Twist on Everyday Food's Cranberry Relish

12-ounces fresh or frozen cranberries, rinsed and drained
1 cup sugar
2 tbsp sherry vinegar or red-wine vinegar

In a large saucepan, bring cranberries, sugar, and 2 tablespoons 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 in an airtight container up to 3 days).