My Minor Contributions

Thanksgiving is probably my favorite holiday. I love having a day thats sole purpose is to remind us of everything we're blessed to have. Of course a holiday that is, basically, centered entirely around food doesn't hurt in my book, either. We will have lunch with my family tomorrow, and then dessert in the evening with Gary's family. (We're with them for dinner but are usually still too full to eat anything except more pie.) As far as Thanksgiving cooking goes, I get off VERY easy. My mom does the bulk of the cooking, and she's darn good at it. I do contribute a couple of things, however. This year I'm going to attempt Pioneer Woman's Turnip Gratin. I don't think I've honestly ever eaten a turnip, and I'm going out on a limb and showing some major faith in her praise of this dish. I'm hoping it's as good as she swears it is. If not, I want my money back.

I'll also be bringing a recipe that is time-tested good: Cranberry Compote. I first made this compote back in 2000. Gary and I had been married only a year and were living in Texas and spending our first Thanksgiving away from family. Gary's sister was out visiting, so I cooked my first Thanksgiving dinner for the three of us and a friend of Gary's from grad school who was also family-less. We all survived that dinner - I was a nervous wreck - and I've been making the Cranberry Compote every year since.

It's surely too late for you to make for tomorrow, but it's a good dish served at Christmas, as well. And it's even better the next morning heated up for breakfast. Trust me.

Cranberry Compote
3 medium tart apples, peeled and sliced
1 package fresh cranberries
1 1/4 cups sugar
1/4 cup orange juice
1 tsp. grated orange peel
1 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. cinnamon
1 can sliced peaches, drained
1 can sliced pears, drained
1 cup chopped pecans

In a saucepan combine the first eight ingredients. (It's a very pretty sight.)


I know it looks like a lot of sugar, but it's not really that much and it's not that sweet. Surely the fruit balances out some of that evil refined white sugar. Right?


The orange peel is subtle and yummy in this. Of course after you zest the orange you must eat the poor naked thing. There's nothing worse than a naked orange in your fruit bowl.

Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until cranberries pop and apples are tender. Trust me when I say that this smells very good and your house will thus smell very good. Better than a Yankee candle.


Add the peaches and pears; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator. Yield: 6 cups.


It's easy. It's yummy. It gets the picky kid seal of approval. And it looks uber-fancy in Tupperware.



Have a very Happy Thanksgiving, my friends.