When I think of past Thanksgivings, there’s a blur in my mind. Particularly the childhood ones. I do remember some very clearly- like the year I was probably around 7, and I was making paper dolls on the living room floor after watching the parade. Or the year directly after that when I was creating some kind of model of Plimoth Plantation (purchased the previous summer while on vacation at Plimoth, obviously). Or the year I was about 14 and after dinner, we left the plates on the table & my father drove us in to see the Christmas windows in Manhattan. I even remember the knit hat and the vintage Levi’s I wore. And the year that I was maybe 18 or 19 and we had dinner at my aunt & uncle’s house, and there’s a picture of me floating around somewhere, an actual tangible photograph, of me wearing a lace apron & blue Doc Martens. And of course I remember last year at my in-laws house, when Jay and I cooked everything for both families all by ourselves. And the year before that, and the year before. But other years, they just blur together to create one large Thanksgiving. One large dinner. One pan of lasagna. One turkey. One memory comprised of all the memories.
And I cannot say I remember any one dish, really. I don’t remember any specific stand-out side dishes, except for the one year I made broccoli and cauliflower au gratin (and I’ve been craving it ever since). However this… this is a stand-out side dish if ever there was one.
Okay. So, Thanksgiving. If there is one thing I can convince you of concerning Thanksgiving, let it be that you DO NOT NEED TO BUY CRANBERRY SAUCE. I know I say a lot of things about how my recipes are “easy” and how you should be making your own pickles or what have you (and that is all 100% true) but cranberry sauce is THE EASIEST THING EVER. I am not lying to you. There is no need to buy stuff chock full of high fructose corn syrup and additives when it’s so easy to make your own. Plus, this time of year cranberries are everywhere, and they’re usually on sale. Stock up and make some homemade cranberry sauce now, enjoy it later.
It doesn’t have to be “canned” or processed either, I just prefer to do so because I make a couple of half-pints (or pints) and I would rather keep them in a cupboard than in the fridge, open. That way, throughout the entire season I have fresh cranberry sauce. From Thanksgiving to Christmas and throughout the winter. For all those roast chicken Sunday dinners, I can pop open a new jar. Cranberries cook themselves, really. And they have so much natural pectin that they just gel together like a dream. It’s a beginners dream sauce!
I used Black Dirt “Apple Jack” apple brandy in mine, because brandy reminds me of my Nana and apple brandy is the only kind I had on hand. But you could use a regular brandy too. Or bourbon, or whiskey. Or you can leave it out completely.