In about half an hour I’m heading out to the airport to pick up my sister and her husband. Tomorrow, their son and his wife and child will arrive. In the morning my dad is coming over to cook breakfast. On Thurday, Cameron’s mother, brother, sister in law and their daughter are joining all the rest of us for dinner.
It’s going to be a full house for Thanksgiving.
I’ve got a menu on paper, my dad is helping with the cooking, and I got some of the prep work out of the way today. I got a pecan pie and the cranberry sauce out of the way, and the pumpkin roasted and pureed for a pumpkin pie. After picking up my sister from the airport, I’ll start the kahlua pulled pork and later tomorrow I’ll put the turkey in the brine.
I’ll be sure to take lots of pictures of Logan’s first Thanksgiving. Until then, here’s the cranberry sauce recipe I developed this afternoon. This should hold you over for a few days.
Pinot Noir Cranberry Sauce
12 oz Cranberries
1/2 cup water
1/4 cup Pinot Noir
1 Orange – zest and juiced
1/2 cup sugar
1/2 cup Maple syrup
1/4 oz crystallized ginger – Chopped
1 sprig rosemary
Zest and juice the orange. The orange should yield about 1/4 cup of juice. Wash and pick over the cranberries. Add the water, wine, orange zest, orange juice, sugar, maple syrup, crystalized ginger, to a sauce pan. Toss in the sprig of rosemary whole. Boil over medium high until the sugar is dissolved. When the sugar is dissolved, add in the cranberries and continue to boil for 10-13 minutes. Don’t boil any longer than 15 minutes as the pectin will start to break down. The Cranberries will pop, you may want to use a splatter screen. Remove from heat. Remove the rosemary and discard it. Cover the pan and allow to cool completely. Use immediately, or save in the refrigerator for later use.