I woke up this morning to a muffled kind of stillness. It took me mere seconds to look out the window and consciously realize what the stillness meant – snow! Gray, white, cold, wind-driven, commuter-walked-upon snow. This is very early in the season for the
Pacific Northwest lowlands to get such a dusting. Don’t tell my deck, however; it is currently covered in about an inch of the stuff.
So, warm woolen mittens in hand, I went out into the white fluff to do some quick snow removal. No shovel needed – just a light whisk, whisk of a broom, to be followed by salt later today, once it starts to really cool down.
Fifteen minutes and two ruddy cheeks later, the deed was complete. There is nothing like a little snow to make everything indoors all the more cozy. The coffee tastes richer and warmer. The cat is just that teeny bit more excited to stare out the window. It gives the upcoming Thanksgiving holiday an especially thankful glow.
So, with that in mind, I’ll share with you my simple recipe for fresh cranberry sauce. Make it and think of snow and the play of jewel tones on white. Happy warm and cozy Thanksgiving!
Fresh Cranberry Sauce
12 oz. fresh cranberries
1 cup champagne or good, dry rosé
¾ c. sugar
½ c. dried sweetened cranberries
¼ c. any other dried fruit of choice (raid the cupboard – hey, it’s Thanksgiving!)
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer gently for about 10 minutes, stirring a few times. Remove from heat and pour mixture into a serving dish.
Let stand, and serve at room temperature with the meal. May also be made up to two days ahead. Cover and keep refrigerated until about an hour before serving, when you can remove from the refrigerator and bring to room temperature.