The bitter cold that had followed repeated snowfall and settled over New England for a week or so finally broke here yesterday, just in time for Christmas.
At nearly 40 degrees yesterday, it felt positively balmy as I was out shopping with my Mom, getting us stocked on groceries for the holiday and after.
With just a couple days left, it’s finally feeling like I might be ready for this holiday. My shopping is done, the packages and (most of) the cards are mailed, and while I’m still wrapping gifts, it’s getting there. I have one more day of work and then I’m on vacation through New Year’s, which I’m so ready for.
Christmas dinner is at my house this year. My former husband and I divide the day – someone gets morning, the kids waking up, and a leisurely breakfast, and someone gets the afternoon, Christmas dinner and a lazy December 26th. I like both, and I miss the kids for whatever part I don’t have, but I’m also at peace, knowing that they get a great day without either parent missing out on everything. Technically it was my year to have the morning, but seeing as my ex-husband just settled into his new house and is building traditions there, it seemed like the best thing. Traditions are great, everyone should have some, and none should be so set in stone that you can’t flex for changing situations.
Dinner this year is turkey, one of my more favorite winter dishes. I try to roast at least one a year. Making a big meal while trying to pull off Christmas magic can mean one person spends most of their day in the kitchen, so I’ve spent a lot of time over the years trying to hone what can be done in advance. And the answer is that a lot can be done. My four-cheese mashed potatoes will be made tomorrow and refridgerated overnight, to be baked just before eating. Sausage for the stuffing can be cooked tonight and left in the fridge to chill. Vegetables can be chopped and prepped the night before, as the turkey brines. Even stuffing bread can be cubed and bagged. And then there’s the benefit of keeping things simple – this year, just a very nice cheese board, with lots of little snacks such as marinated cippolini onions and mushrooms, olives, and feta spread, will precede dinner. Pretty, and easy to make, a cheese board is just the thing for a busy day.
But the simplest thing to prepare and serve, popular with even the kids, is my sister Sharon’s Cranberry-Raspberry sauce. This is our family variation of the traditional jellied stuff, and let me just say – it blows the doors off it. Not only is it beautiful, easy to make and delicious, the leftovers can be swirled into scones, muffins or quick breads, or used as a spread on toast instead of jam. I’ve never tried it as a cake filling between layers, but I’ve been mulling it over. In short, this is not a sauce that will sit and moulder in the back of the fridge, until it finally gets deposited in the trash (or in our case, the chicken coop) once it becomes a science experiment, complete with green fuzz.
You’ll want to eat this stuff, trust me.
And it couldn’t be easier.
You will need:
2 16-ounce bags of fresh cranberries
1 16 ounce package of fresh raspberries or the same amount frozen
2 ounces of water
Sprinkling of sugar
1/3 cup raspberry liqueur, such as Chambord
You put it in a pot. You boil it for a while on low heat until the raspberries break apart and the cranberries are soft.
Let it cool, give a whir with an immersion blender, and pop it in the fridge. You can skip the sugar if you want, but I don’t recommend skipping the liqueur – it’s what gives it the depth of flavor, and the alcohol will cook off. If it’s a little sweet, a dollop of lemon juice will help.
May you have a low stress and delicious holiday!
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