Thursday, November 28, 2013

Thanksgiving Cranberry Sauce (a 50 year tradition)

Thanksgiving this year was just the two of us empty nesters...Dzer's in Basic Training and Maggie started her new career in Florida a month ago.  We DID however go ahead and make a small Turkey, Dressing, Mashed Potatoes, Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions. 

MY contribution for the day was completing the Christmas lights outdoors while Jen cooked and then I prepared the kudegra, Jellied Cranberry Sauce.

Yes I said Jellied; a FAMILY TRADITION going back as far as I can remember, Jellied Cranberry Sauce. I am the only one in the family that will eat it as well, LOL.  Here are the steps (PS this is NOT in my current edition of my Recipe Book so pay close attention).  

Don't laugh.  All chefs, famous and infamous have their secrets.  Mine is getting the sauce out of the can in ONE PIECE and the following it up with uniformly cut 1/2" slices, ready to serve.  Room temperature of course.

Hey, don't laugh I have seen this done on TV by two famous chefs that do it for the same reason I do, Momma did it and they were keeping the tradition alive.

Happy Turkey Day to all!
Next Year I'll have both arms available to fire up the Big Green Egg and cook some bird again, I promise!