Lunchbox Liz

Thanksgiving—being a day to dedicate ourselves to a sense of gratefulness—is my favorite holiday. It is also not a holiday without its anxieties as we strive to time an elaborate meal of turkey with all the trimmings for either a gathering of one or of twenty. I usually use this day to take stock (and make stock) of my life’s inventory and begin planning for the New Year. I relish this day of contemplation and grace. And speaking of relish, my favorite dish of the day is the humble cranberry sauce. Once of the easiest dishes to prepare, it adds that desperately needed bit of color. (If you are wondering about the photo it is a very simple tapestry that I have finally completed for a friend nearly a year late. I am so grateful that it is done!)

Today’s Lunch
Cranberry Sauce
1 package of 8oz fresh cranberries
1/2 cup water
1/2 cup sucanat or brown sugar
Grated zest of one orange

Combine all the ingredients in a large saucepan (when those berries start popping it is nice to give them plenty of room to roam!). Heat on medium high until the contents come to a boil and the berries start to pop. Reduce heat to medium-low and let cook for another ten to fifteen minutes stirring occasionally. Take the pan off the burner and allow to cool. Serve at room temperature.

Note: A coworker who is not a very experienced cook has been cruising my blog for ideas. She has shared her adventures with me as she has tackled a few of the recipes. I have decided to change my ways and write more conventional recipes with lists of ingredients followed by instructions as well as attempting to be more specific.