Happy Thanksgiving! (in the year of recycled posts)

To give you a clue as to what I am about to start cooking, I will give you the recipe to my all time favorite Cranberry Sauce . This recipe came courtesy of the Queen and was originally posted two years ago.


Spiced Cranberry Sauce

1 C. Water
1 C. Sugar
1 3" piece fresh ginger, peeled
1 firm pear, diced
1 tsp grated lemon peel
1 12oz pkg. cranberries
1 small can mandarin oranges, drained
2 Tbsp lemon juice


Bring first 2 ingredients to a boil in a heavy saucepan, stirring constantly(who actually stirs CONSTANTLY??). Boil 5 minutes. Add pear and lemon peel, return mixture to a boil and cook for 3 minutes, stirring occasionally. Stir in cranberries, reduce heat, simmer without stirring 3-5 minutes until cranberry skins pop. Remove from heat, cool. Remove and discard ginger. Add mandarin oranges. Cover and chill. Stir in lemon juice just before serving. Enjoy!

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As a corollary, I give you this little piece of information, posted shortly after Thanksgiving 2005.


Handy Household Hint

If, while cleaning the remaining Thanksgiving leftovers out of the fridge, you notice that the dishwasher is getting awfully full, so you decide to leave some of said leftovers in their Tupperware containers on the counter for a couple of days few hours rather than deal with them at this moment, be sure to vent the lid on the cranberry sauce just a little bit. Failure to do so will lead to the fermentation of the sugars in the fruit which will lead to the lid POPping off and flying across the kitchen to the great delight of Bear and Bug any little boys in the vicinity.

Um, I read that in a magazine somewhere. Something like that would never ever happen here in Candyland. Excuse me now. I have to go buy more paper towels.