Please note this is a day before recipe. I did actually know this ahead of Thanksgiving Day. However, Wednesday was an unexpectedly busy day, but not in the kitchen. Wednesday morning, Bob and I drove out to Potomac Floral to buy wreaths for church along with a surprising stream of customers, usually women, buying a dazzling array of floral supplies. We got home around 11:45 when Bob suggested lunch.
"Tonight there will probably be plenty of food, so we don't have to worry about dinner," he said. I stared at him. "Say what?" He stared back with an expression indicating that I ought to know what he was talking about.
I sidled over to the wall calendar and was gobsmacked, as they say in the UK, to see that Dave and Nancy, our good friends, were giving a party that night for two of their children who had gotten married in the past year. This had been on the calendar for over a month, but I had completely forgotten. I had been mulling over the idea of buying a dress for this event, but hadn't done anything about it.
After lunch, I marched off to Lord and Taylor to check out the Woman's Section. I ended up buying a suit that received several complements, but I didn't do anything in the kitchen.
So it was that I made the cranberry sauce at 1:00 on Thursday when we were scheduled to eat at 4:30. It probably would have been more flavorful if I had made it 24 hours ahead as instructed, but basically it was fine the way it was.
And how was it? Crunchy, from the berries, not too tart, because of the ample supply of sugar in the dish, and flavorful from the chopped orange and orange juice. I would choose cooked cranberry sauce, but I wouldn't rule out this.
Uncooked Cranberry Relish
4 cups cranberries
2 seedless whole oranges
juice of one orange
2 cups sugar
Wash the cranberries well and chop them. Chop the oranges and add to the cranberries. Add the orange juice and sugar and mix well. Refrigerate twenty-four hours before serving. Makes about four cups.
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