Decidedly bright and cheery post for this gloomy day. It's been the typical rainy Seattle sort of day - your favorite! I'm writing up in my room and it smells like lighthouse coffe- a pound of French Roast is in my box of Christmas presents that need to be sent off next week- and Penny is snuggled on my lap as I write this. Good to be back on the blog!
Thanksgiving preparations are in full swing. We're having the typical orphan Thanksgiving this year - the usual suspects co-workers, church friends, bank tellers. You know. What will you guys be up to in Chicago?
So this is a quick and easy recipe to make ahead of time, and it actually improves after sitting for a few days. It's Dana's staple and she gave me the recipe two years ago. It'll be a staple for the years to come - that good!
6 cups fresh cranberries
1 cup sugar
zest of 1 orange
1 tablespoon of fresh orange juiceDirections:
Cook in covered saucepan on low for 30 minutes. Remove from heat and let cool then store in an airtight container in the fridge. Enjoy!
Callie got me these measuring spoons from Anthropologie. I'd been looking at them for a good two years and this is the first time I used them.... and they make me so happy.