Tuesday, December 1, 2009

Cranberry Apple Sauce

Year long I look forward to Thanksgivings; as many know it’s my favorite holiday outside of my birthday of course. Whether I trek to Florida to see the family or stay right here and cook for my preferred friends (which is anyone who shows up) I just love it. The long lines at the market, the smell of Sage, Rosemary, fresh celery and Turkey roasting just makes me all gooey inside.

So in true tradition, this year was no different. I began to cook Monday, contributing Greens and my famous Chicken Apple stuffing to my office Thanksgiving potluck. This would continue every night through Thursday morning, brining, marinating, chopping, and occasionally sipping a great full body South African Boudreaux. I was in my happy place.

Another ritual I’ve adapted over the years is naming my Turkey, I mean come on you clean, rub, pat and damn near molest the bird; you should name her. This year it was Betty -don’t know where the name came from it was a feeling she gave me; I mean she truly looked like a Betty.

Anyway after Betty was stuffed I slid her in the oven at 6am and mapped out the rest of dinner and dessert menu.


Mozzarella Tomato and Fresh Basil Salad


Smoke Cheddar on Crostini


Sage Rosemary Roasted Turkey w/ Chicken Apple Stuffing (Betty)

Garlic Truffle Mash

Greens w/ Smoked Turkey

Yams in Maple Whiskey and Kaluha

Sautéed Mushroom

Macaroni casserole w/ Broccoli and Shrimp

(My dear friend’s contribution)

Fresh Cranberry Apple Sauce


Chocolate covered Strawberries and Apples

Deep Dish Pecan Pie

Sweet Potato Pie

(Of course)

Strawberry cupcakes

(Another great contribution of a dear friend)

The scene was set, and the friends started to pile in around noon fully equipped with Tupperware and spandex pants, and no sooner did I say gang “its chow time” was everyone circled hand in hand blessing the food. Most may not know this, but I’m extremely sentimental and going around the table giving thanks with my friends literally brought tears to my eyes.

For the next hour I would hear nothing but crickets, and an occasional “damn”. With all that was on the menu, the Cranberry Apple sauce seemed to be the fan favorite and the first to go.

The eating and laughter would move from noon till the wee hours of the morning. We played Taboo, Spades, watched TV and told funny “for these walls only stories”. The last of my crew stumbled out around 5am after many plates and several shots. Really I could not have dreamed of a better day or a different set of friends to share it with.

So I will leave you with this: “Thank you for blessing me with such an amazing friends over the years. I’ve prayed to have at least one person I could share the present you bestowed upon me with. Instead my cup overflows with love and true friendship. I am truly thankful and humbled by your gift and take not one moment as a millionaire of love for granted. My last pray is that you continue to afford me the opportunity to feed the world. That is my return gift to you. Thank You.

Cranberry Apple Sauce


  • 1 (12- ounce) bag cranberries, fresh
  • 1 ½ cups of water (enough to slightly cover fruit)
  • 2 chopped red apples
  • 1 peeled chopped orange
  • orange zest
  • 1 ½ cups brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ ground ginger
  • 5 cloves


In a sauce pan combine cranberries, apples, orange, orange zest, brown sugar, cinnamon, ginger and cloves. Bring to boil and stir occasionally as cranberries begin to pop. Allow sauce to thicken and remove from fire.

Cranberry apple sauce can be served cold or warm. And after Turkey day can be a great Sunday brunch addition.