I’m getting to work ya’ll! Tomorrow kicks off the best time of year. Thanksgiving marks the time when I get into the game- really to compete with my grandmom, cousin, and aunts) in order to win best dish of the season. My sweet potatoes are usually MVP at Thanksgiving and Christmas, but this year I’m breaking out a few other dishes to wow the masses.
I already sent my sister Kalia the recipes for my mac and cheese, sweet potatoes, and this newest addition to my line up (I know, enough with the sports puns already LB). Sadly Kalia won’t be in Atlanta for Thanksgiving but she’s taken my recipes and a few notes from other killer cooks in my clan so she can recreate our family meal in Cali-forn-i-a. I’ll see my big sis come Christmas (and she will be all over my instagram and blog when she’s here!)
However here in the A, I have already tried and tested my cranberry sauce on a few friends who were in love- so I think she’s ready to come on out.
I love when cranberry sauce has multiple flavor notes. I prefer a rustic sauce that is not congealed or emulsified. The variations in my sauce make for visual interest when slathered across turkey, laid up next to some greens, or dabbed on some very spicy rice.
The pomegranates send a tart hit, while the bourbon gives a little warmth and spice. As supporting characters I added lemon and orange juice along with zest from each. They added freshness and zip to compliment the bourbon. The cranberries are the carrier of the dish that marries all the ingredients together. Yum.com.
This recipe is pretty simple- which I definitely love during the craziness that is family gatherings. There are three things to remember:
1. Remove any bad cranberries during your prep. When you rinse the cranberries, give a shake and pull out any discolored or deflated berries (you will know them when you see them). Also make sure to remove any stems.
3. I said it before and I will say it again. Cook with good liquor. It does not have to be the same brand the Bey and Jay buy (and certainly not what The Barefoot Contessa might use either), but invest in something that's good quality. Cheap liquor will ruin your dish- guaranteed. My favorite... I mean my FAVORITE bourbon is Bulleit. I've used in many recipes, like my Bourbon Poached Peaches (what a perfect dessert for Thanksgiving, wink wink...).
The last few months have been major opportunities of reflection for me. Happiness doesn’t even measure how I have felt (more to come on that soon), but I’m most thankful for those moments throughout the day when I can smile just because- well because life is a beautiful complicated mess. I’m also thankful for my family. They have loved me when I am at my sweetest and when I act crazy enough to earn the nickname “Lonster the Monster”. I’ve been pretty blessed.
Finally, I’m thankful for each of you. Anyone who happens across my little blog and stays for a while. Time is invaluable and I appreciate any of your time that you give to me, my recipes, and my rants.
Happy turkey-day friends 💛