Not From a Box
Posted on October 25, 2009
Somewhere between the third and fourth touchdowns of the worst game ever played in the National Football League, I had to get up and do something. I made cranberry sauce. Although technically, the recipe came from the back of the bag, I can call absolutely call this cooking from scratch.
With a full cup of sugar.
My family was perfectly happy with the stuff from a can. We would refrigerate it in advance and a true champion, like my mother, could get the lump of cranberry jelly to slide out into the dish in one unblemished lump. I forget why I first tried making it fresh…but I remember my family trying it and saying, “Wait a minute. This is good.” And being all impressed.
So. Green bean casserole and fresh cranberry sauce. That’s what I can contribute to Thanksgiving dinner. If we bother to cook at all.
P.S. I am convinced that if I had been fed fresh cranberry sauce as a child, I would have found it lumpy and complained about the seeds. I wouldn’t expect Alex to eat this.
My mother serves both types of cranberry sauce at Thanksgiving. Scott and I did not like the "lumpy, seedy" kind, we preferred the lump that looked like a can (like a jello mold)Kris Dahlberg