Thanksgiving is officially now less than a week away, which means preparations for the holiday should be well underway. If you’re stressed because you haven’t found the time to begin preparing your home for visitors, to brine a turkey or to select all the items for your table spread, you’re in good company.
Even amid the monotony of our day-to-day responsibilities, the chaos that can come with the arrival of out of town friends and family, and the daunting amount of overall preparation work that lies ahead, News-Press storyteller Amy Bennett Williams says she still relishes the Thanksgiving holiday. In this week’s essay, Williams reminds us to remember that all those things that can make our lives chaotic are often inextricably linked with what makes it all worth it and what we have to be thankful for.
Amy Bennett William's Subtropical Cranberry/kumquat Relish
1 pound fresh cranberries, washed
10-12 kumquats, washed and seeded but not peeled, quartered
1 1/2 cups sugar
1 tablespoons fresh ginger, peeled and grated
Dash of salt
1/2 cup plus 2 tablespoons Cointreau or other intensely orange-flavored liqueur
Combine all ingredients except the 2 tablespoons of liqueur in a nonreactive saucepan and simmer about 30 minutes, until the sugar is dissolved and the fruit is soft. Remove from heat and stir in the remaining liqueur. Chill before serving.
