Today we made a pilgrimage to Jungle Jim's international grocery warehouse - more to come on that when the pictures are downloaded. I think we got everything we need for a stupendous meal, but if history has taught me anything, it's that we'll be making an emergency trip to the grocery store for something tomorrow!
So here's what's happening today:
The turkey brine is brewed...
The pumpkin has been roasted and pureed for the pie...
|Jarrahdale pumpkin - the type I got for pie this year!|
And the cranberry sauce is thickening up in the fridge...
|I know it's not the most flattering picture, but I just couldn't be bothered |
with "staging" this afternoon. :)
In case you haven't made your cranberry sauce yet, here's a recipe that I love from the December 2007 issue of Cuisine at Home. It's quick and easy, and it tastes so much better than the canned stuff. :)
Honey-Lemon Cranberry Sauce with Rosemary
Makes 2 1/2 cups; Total time: 15 minutes + chilling
1/2 cup honey
1/2 cup sugar
1/2 cupe fresh lemon juice
1/4 cup water
2 sprigs fresh rosemary
Pinch of salt
ADD AND SIMMER:
1 bag (12 oz) fresh cranberries
Boil honey, sugar, lemon juice, water, rosemary, and salt in a saucepan over medium high heat.
Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes; remove rosemary. Chill at least 2 hours before serving.
I hope you give it a try sometime!