This is the week when families gather to spend time together enjoying delicious food and sharing their blessings with those they love. I am fortunate to have part of my family coming to spend Thanksgiving with us this year for the first time since we got married, so I am very excited, though still have a lot of preparation to get done before they arrive on Wednesday...
Our Thanksgiving table will be filled with a bounty of goodness - more from our own harvest every year, or at least, that is the hope! We have plans for the usual turkey and stuffing, with carrots and onions and celery from our own garden, plus our own mashed potatoes with homemade turkey gravy, loads of mixed greens from the garden, green beans that I froze from the garden this fall, homemade sweet potato pie with my mom's sweet potatoes, and a blended salad with my mom's lettuce and our arugula and fresh radishes.
And of course, we can't forget the cranberry sauce! Cranberry sauce is an essential ingredient for me when it comes to Thanksgiving dinner. I'd almost forgo the turkey in favor of cranberry sauce if I had to choose! :-)
Of course, cranberries don't exactly grow here, so these will always have to come from elsewhere, but I can still put my own twist on them. In fact, I recently heard about naturally fermented cranberry sauce, so of course, I had to learn more! As you may know, I've become kind of obsessed with fermenting things over the past couple of years... :-) Not just because of the many health benefits, but also because of the important place that this almost-forgotten art holds in human history - and lastly, because fermented stuff is just so darned delicious!
I had never thought of fermenting cranberries, but I have been in a flurry of fermentation this fall, and I feel like I'm really starting to get the hang of it, so why not try something a bit more advanced? I'm still mastering ginger ale and hard cider, but I feel like I've got the veggies down. Right now we have 2 batches of sauerkraut, a half-gallon of kimchi, a quart of pickled pepper salsa base, and a quart of mixed vegetable antipasto (100% from our garden except for the olives) all stashed in the fridge.
I'm not sure if this recipe will have time to ferment by Thanksgiving this year, but I will definitely be trying it soon!