November 19th, 2018 –Thanksgiving Week

Thanksgiving Week

It’s Monday of Thanksgiving week, have you taken your turkey out of the freezer and placed it in the fridge to thaw?  Don’t wait until Thursday morning and then call the Butterball hotline and ask if it’s safe to thaw a turkey with a blowtorch.  It is not.

We have something everyday to accomplish to get ready to host the extended family.  And if we have any time not accounted for by cooking, cleaning and decorating we still have a woodshed that is not full.  

Today the chore list is the woodshed, it’s been snowing and that makes me worry.  It’s much harder to cut wood when the snow is deep enough to cover it and you have to dig through drifts to find the wood.  Gloves get soaking wet, hands freeze and no matter how carefully you look you always find wood you missed when it thaws. So a full woodshed before the flakes pile up deeper and deeper is a priority.

Tomorrow decluttering and dusting commences, Tuesday floors get swept, Wednesday the bathrooms will sparkle and pies go in the oven.  Thursday cranberry chutney gets a front burner on the stove, potatoes peeled, dressing made (gluten free for Kyle) and the table set for I still don’t know how many people we’ll be feeding but there’s always room at Thanksgiving for one more at the table.

Our Cranberry Chutney recipe comes to us by way of my friend Nancy’s mom Babs.  It’s one of those useful for anything recipes everyone needs in their cookbook. It can replace canned cranberry sauce (yes please!), serve it to your guests as an hors d’oeuvre while they wait for the turkey to be carved.  Or baked in a pie, it makes a beautiful holiday pie especially when you garnish the top with leftover crust bits cut with cookie cutters in holiday shapes.

Simmering Away

Cranberry Chutney

1 12 oz. bag cranberries

1 ¼ cup sugar (if making as a pie mix w/ ¼ cup cornstarch)

¾ cup water or apple juice

1 large apple, chopped

2 teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

All thickened and ready for serving

For pie add sugar and cornstarch mixture when cranberries are almost cooked.  Cook and stir an additional minute or two.

In saucepan combine all ingredients.  Bring to a boil, stirring constantly. Reduce heat and simmer 15 to 20 minutes until apple is tender and mixture thickened.  Cool and store covered in the fridge. Serve over a block of cream cheese with crackers.

For pie bake at 375 degrees 15 minutes, add crust decorations and bake an additional 30 to 35 minutes.


What is your special family recipe you include every year?  Candy

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