So, this Thursday…yeah, exactly. It’s sorta my Christmas. The reason is mainly because our Christmas is smaller and less chaotic. The scale of our Thanksgiving is always bigger, better and baller. I am not joking. We take it very seriously over here at Casa de Romanik. I do all the shopping a week before. We order our turkey from a local farm. We. Have. A. Thanksgiving. Recipe. Folder. And if you know me in real life, you know that I am NEVER EVER EVAAAAAAAAH that organized.
So, the shopping is finally done and now, it’s time to cook. I somewhat intend to reveal our complete menu with recipes. But, as you can imagine, things here can get a little cray-zay. So, grin, bear it and we’ll see if I can manage to share the whole meal with recipes. Cross those fingers.
Now, confession time: I am not the hugest cranberry sauce fan. I know that some people (cough, cough RON) feel that cranberry sauce is practically the cornerstone that holds the Thanksgiving meal together. I, however, could care less. For me, it’s all about the gravy, baby. More on that part later. But for now, the cranberry sauce.
I am not going to dip my toe into the canned jelly version versus the homemade version. I will say that when my Aunt Sara comes from North Carolina, we have the canned on hand since that is her preference. At the end of the day, I don’t really care. The whole point is, homemade is not hard to make…at all. The best part is that you can make it WAY before you even start cleaning your house. Side note: my house is clean.
All you need: sugar, fresh squeezed orange juice and whole cranberries. Observe:
I use 2 packages of fresh cranberries, 1 cup sugar and 6 whole oranges. I put it on in a pot on low. I stir, I wait until the cranberries all pop and/or explode. Then when it’s sorta red-ish looking and cooked down, I pour the mixture into a bowl and refrigerate until dinner time on Thursday. Observe:
There you have it! Tomorrow is baking day! Get excited, people!