My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. It will thicken up, but you may want to give it another 20 minutes if it’s Read On »

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If you’re making Thanksgiving dinner next Thursday and want delicious turkey gravy, make a small batch of easy turkey stock this weekend.  If you have delicious stock on hand, gravy is just a little roux away.  We’ll have ten at the table this year and I’m making a batch of stock this weekend from the above legs and wings. It’s simple: Roast them till they’re good enough to eat, then try to eat as little as possible before you put them in a pot and bring the water to a simmer.  As soon as it’s at a simmer, put the pot in a 200 degree oven for 8 hours or so (the longer the better—because of some timing issues mine went 16, so I added a little more water).  Then, add sliced onion, chopped carrot, Read On »

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