This year I tackled making my own cranberry sauce and was pleasantly surprised at how simple it is to make! I simply boiled a mixture of 1 cup water and 1 cup sugar, and once it boiled I added a bag of fresh cranberries from Adams Fairacre Farms. Once the contents of the pot returned to a boil (the berries make the most delightful bursting sounds during this stage), I simmered it for 10 minutes, adding in orange zest and a little cinnamon. That’s literally IT!
Black Friday discount link to my favorite Caraway pans (best sale of the year!): https://caraway.go2cloud.org/SHK6
CRANBERRY + BRIE FILLED CRESCENT ROLLS
I preheated the oven to 350 and laid some parchment paper onto a pan. Then I opened a can of Pillsbury crescent rolls and laid each one flat individually on a cutting board. I then placed about an inch sized cube of brie onto the dough and topped it with a spoonful of my homemade cranberry sauce, above. While I folded each one (sloppily on purpose, as I wanted the cranberry sauce to ooze out visibly), I melted butter and mixed in garlic powder and parsley, which I brushed all over the crescent rolls before baking them for 18 minutes (my lucky number, and the perfect amount of time). These are DELICIOUS!
BRUSSESLS SPROUTS WITH BACON
I make this popular side dish weekly in my house using my beloved al fresco chicken bacon from Adams, but on Thanksgiving, we use real bacon. Mike was all too happy to go out on the deck and prepare the bacon on his beloved Blackstone grill. While he was doing so, I baked the facedown, (Mike insists that each individual piece is facedown so it can get nice and crispy) sliced Brussels sprouts tossed in olive oil and seasoned with salt and pepper for 45 minutes at 375. He chopped the bacon and tossed it in so it all cooked together. For Thanksgiving, you could add a balsamic glaze or a bit of maple sugar just to up the flavor ante.