I remember Thanksgiving at my mother's table.
There was always the ever-present
can of cranberry jelly,
resting on its side
on a cut glass dish.
A ruby red, glistening, shimmering, gelatinous, cylindrical blob.
With can lines encircling the whole.
Glinting back the sun light.
I hated that crap.
Thanksgiving afternoon,
I decided to make my own cranberry sauce.
My ingredients:
1/2 cup water
1/2 cup sugar
2 tangerines, peeled, seeded, and pureed
8 ounces cranberries
handful raisins
cinnamon stick
grated nutmeg
handful pecans
1 peeled and chopped apple and pear
First I brought the water and sugar to a boil,
then reduced the heat to a bare simmer and added ...
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