Thank and Give
So much to reflect on in the last few days of November and only one month till we welcome 2023.
Being on call reminds me of my duty as a physician and also team-play because someone else will cover Christmas Holidays when I take time off later in December.
This morning, like many years before this one, I got busy with making home made cranberry sauce. Recipe below.
Another favorite [that we will have on today’s table] is duo of cakes made based on recipe from Chris Kimball’s Milk Street. Instead of plums we used raspberries and mango and effect is delightful. [We did not wait till dinner to sample the cakes..]
Recipe is available if you provide email to Milk Street. See button below.
You can find the photos of the cake here: “Make An Austrian Plum Cake”. Scroll all the way down to the section on the cake. While scrolling do not get lost in food samples, teas and other pandemic-era favorites listed on Doc On Food.
And this simple cranberry sauce recipe will not disappoint. Bonus: it uses local cranberries from New England and takes about 90 minutes to prepare.
Ingredients: 2 bags of 340 gr packages of fresh cranberries (Mass made is best!), 2 cups of brown sugar, orange peel 1-2 teaspoons, fresh ginger to taste and 2 whole cloves.
Making: Place cranberries in the saucepan and pour 1 cup of water on top of the berries. Place on stove top and keep on medium heat till the berries boil gently. Then add sugar slowly and keep on low for 60-90 minutes occasionally stirring. May add more water (and sugar) as you go along depending how thick - and sweet - you want the sauce to be. Cool and place to jars or serving dish. Enjoy!
Serving ideas: Sauce goes well with turkey. I keep jars in the fridge for up to 3 months. The cranberry sauce does not last that long as it goes along with many dishes. It may be enjoyed on pancakes, with pork and as desert topping. I also put it in yogurt and smoothies for added vitamins and tartness.
“A good meal can somewhat repair the eatings of slight love […]”
