Thursday, November 26, 2015

60 year traditions - CANNED CRANBERRY SAUCE !

Thanksgiving Cranberry Sauce (a 60 year tradition)

Thanksgiving this year is once again just the two of us empty nesters...Dzer's off serving our country and Maggie's working in her new career in Florida.  We DID however go ahead and pick up a 13# Turkey for the Egg (my task), some Dressing, Mashed Potatoes, Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions (and PIE!!!). 

Yes I said Jellied cranberry; 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!

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