Thanksgiving; Picking Your Indulgences Part One

Cranberry Sauce

**Good Idea: Make this the night before Thanksgiving. So it will be nice and chilled.

  • 1 (12oz.) package of fresh cranberries
  • 2 medium pears –RIPE! You may have to buy them the week before!
  • 1 C. sugar
  • ¾ C. water
  • 1-2 t. ginger
  • ¼ t. cinnamon
  • 1/8 t. salt
  1. In a large pan, combine all the ingredients.
  2. Cook over medium heat, stirring occasionally until berries pop about 15-20 minutes.
  3. Transfer to a small bowl and refrigerate.



  1. Put the giblets in a pan of water, bring to a boil and simmer until the meat falls off the neck bone. (about an hour)
  2. Let it cool then remove as much meat from the neck bone as you can and save the liquid in the pan.
  3. In a jar with a tight lid, mix ¼ cup of flour with 1 cup of the liquid from the giblets and shake vigorously.
  4. Once the turkey has been removed from the roasting pan, remove the drippings from the roasting pan and put in a large measuring cup (or bowl) and let cool. The grease will rise to the top.
  5. Skim the fat off of the top with a large spoon.
  6. Place the roasting pan on two burners on the stove and turn the heat on medium.
  7. Add the flour mixture to the roasting pan whisking consistently.
  8. When it starts to thicken and boil, turn the heat down to low.

*This may be a good time to transfer the gravy to a pan to keep warm on the stove.

**If the gravy becomes too thick, use the liquid from the giblets to cut it.


Author: kathy

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