Personally, there were no words to describe the way I felt this summer to harvest my own food. It was incredible to put together a meal entirely from my own garden. The miracle that takes place when a seed is put in the ground… It was spiritual. Anyway, I recognize that we need to see all the bad in this country- but I’ve decided that my Thanksgiving will be symbolic of the cyclical nature of things. Throughout history there has always been violence and pain left and right. But the important thing to remember is that we can work to change things, learn from our mistakes, and to celebrate those moments of peace that people find together.
So happy Thanksgiving everyone.
1 pound (16 oz) of fresh cranberries
2 cups sugar
1 good sized orange
1/2 cup cranberry juice
1 cup dried cherries
Grate the zest off the orange and then cut it in half and juice it.
Pick through the cranberries, rinse, then drain well.
Combine the cranberries, sugar, 1/2 c. orange juice, cranberry juice and zest in a pan.
Place over medium heat; boil slowly until berries pop open, about 10-15 minutes.
Skim the foam off the surface with a metal spoon. Stir in cherries and let cool to room temperature. Cover and refridgerate.
The sauce should keep for a month. Also, if you have extra cranberries left over you can throw them in cookies for cheap presents.
“For all that has been, thanks. For all that will be, yes.” -Dag Hammarskjold