From Lisa Barnes
Happy Thanksgiving to you and yours! I hope everyone is planning an organic and sustainable Thanksgiving Holiday. I read a few challenges on websites and newspaper articles for people to shop for Thanksgiving dinner ingredients that are produced, raised and grown within a 100 mile radius from their home. One site with some helpful tips and resources is IdealBite.com . This challenge is probably easier to do in some places than others. Of course farmer’s markets are always a good place to start. Check out LocalHarvest.com and search for “turkey” in your zip code to find a list (hopefully) near you.
How about organic cranberry sauce? As soon as these fresh, tart berries are in season I buy lots to have in the freezer (my son eats them plain – talk about sour!) and also to make sauce. Growing up we had sauce from a can (not because anyone seemed to like it but because it was tradition) and I didn’t realize until years later how much better (and easy to make) homemade sauce is. This is a simple sauce that works well on the Thanksgiving table, as well as the perfect condiment for sandwiches, pancakes and waffles after the holiday.
Everyone loves cranberry sauce for the holidays. This has just the right balance of tart and sweet and makes a great spread for turkey, beef or veggie sandwiches anytime. Just remember to freeze some cranberries during the winter to enjoy when they are out of season. This recipe can easily be doubled or tripled for company.
1 cup fresh organic cranberries
¼ cup organic apple juice
¼ cup raw sugar
½ teaspoon ground cinnamon
¼ teaspoon grated organic lemon zest
Combine all ingredients in a saucepot and cook over medium heat. As mixture heats, cranberries will make a popping sound as skins break open. Be careful as hot juice may splatter. Sauce is ready when cranberries have popped and sauce is thick, 5 – 8 minutes.
Makes about 1 cup.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
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