It’s kind of sad that I don’t get a full-fledged Thanksgiving this year. I know that every day is a feast with the comparative abundance I enjoy on a daily basis. When you’re living with a foot in two countries whose fall holidays don’t match up, though, planning a proper feast can slip easily by the wayside.
This year, our last-minute host in Ottawa delivered some fine impromptu stuffing and sweet potatoes. Days later, my visiting chef (mom) whipped up a pumpkin pie to help us refuel after our marathon. This Thursday, on the American holiday, we’ll likely share a smorgasbord of non-traditional dishes with other left-behind friends.
And so for this most humble of Thanksgiving posts, I had to reach way back into my photo archives for last year’s grown-up cranberry sauce, which I discovered on one of the first food blogs I started reading regularly. I have only one thing to say about this sauce: we’re still talking about it a year later.
I know what you’re thinking–why mess with perfection? But trust me on this one. It’s not so far off from the original, really. And after 20+ years of eating plain old cranberries n’ sugar, don’t you think it’s time for a change? I mean, let’s face it, life is too short for the same old. And If you hate it, I promise you someone will be happy to take it off your hands. (Express post to our place works as well.)
There’s something about an old favorite with a twist, like a reminder that old things too can be made new. What could be better accessories to tart, sweet cranberry sauce spiked with ruby red port, piney rosemary, and melt-in-your mouth figs.
My deepest apologies go out to turkey: there are some sauces that are just too good for you. This one deserves to be eaten by the spoonful. Or at least spread on crackers with a nickel of goat cheese.
But don’t despair, dearest bird. For you there’s always the recipe on the back of the cranberry bag.