Happy Thanksgiving Week!
This is quite possibly my favorite week of the year. It is just full of goodness. Meaning, of course food, booze, more food, family, and more food. I love it.
I'm a big side item kinda girl. The turkey is the prize, but I love the variety of unquie foods you can add to your plate. Plus, that means more leftovers!
One thing I always make is my own cranberry sauce. I don't even like cranberry with my turkey, but I make it time and time again. I figure, someone at the table might like it with their turkey, and if they don't, I have some quick jam for my toast the next day.
This stuff, I've been eating by the spoonful. It is so fresh, tart, and sweet all at the same time. I think I'll have to make another batch because this won't last until Thursday.
I actually am thinking about serving it pre-feast on a baguette with some goat cheese - HELLO!
I can feel my jeans getting tighter by the second...
Roasted Cranberry Sauce
Adapted from Bon Appetit
- 12 ounces of fresh cranberries
- 3/4 cup sugar
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced sage
- 1/2 teaspoon sea salt
- 1/4 cup of red wine
- 2 tablespoons water
Preheat the oven to 425 degrees. In a large bowl, combine the sugar, oil, vinegar, herbs, and sea salt. Add the cranberries and toss until everything is well coated. Prepare a rimmed baking sheet and cover with parchment paper. Add the cranberry mixture to the baking sheet and roast for 15 minutes. While the cranberries are in the oven, bring the red wine and water to a boil over medium heat. After the 15 minutes are up, toss the wine mix with the cranberry mix and continue to roast another 10 minutes until everything is gooey and bubbly. Transfer to a bowl and let it cool before eating. You can make this a few days before Turkey day to help with prep!
Happy Thanksgiving everyone.