Friday, December 03, 2010

Thanksgiving - the store

Sometimes, you just want a taste of home so much that you don't care how much it will cost you. This is especially the case when that third Thursday of November rolls around and you find yourself scrambling to find the American ingredients you need for all your Thanksgiving recipes. Luckily for me, I thought ahead and came back from the US last time with three cans of pumpkin puree and a a bag of cornmeal. Those found themselves in some cornbread, some pumpkin rolls and some pumpkin pie pops. But I needed cranberries so down the street I went (literally) to the appropriately-named Thanksgiving, a store that sells American (sometimes imported from Canada or the UK) foodstuffs. 

The second I walked in, I was soooo glad about the stuff I brought back from the US. A can of Libby's pumpkin puree? €3.50. Packet of jello? €2.50. Nestle Tollhouse white chocolate chips? €7.00 (although the semisweet chips were cheaper at €4.50). They seems to be doing pretty ok with such a high mark-up! Granted, I don't know what they pay on their import taxes and their rent is probably pretty high as its in a popular area (unless they own the space, as they have been there for some time...)

But I was there for one thing and one thing only. And so I sucked up the cost of Ocean Spray cranberries at €4.50/12 oz bag and got two. Because, after all, what's a Thanksgiving dinner without some cranberry sauce?

Chunky apple and cranberry sauce
adapted from Good Housekeeping c. 2001

2 tbsp butter
4 large Golden Delicious apples peeled, cored and cut into 1/2-inch dice 
1/2 tsp cardamom
1 bag (12oz or 3 cups) cranberries
1/2 cup sugar
1 1/4 cup water

In a nonstick large skillet (12-inches is ideal), melt the butter over medium heat. Add the apples and cardamom, and cook about 10 minutes stirring occasionally, until apples are golden and tender-crisp.

Increase the head to medium-high, stir in the cranberries, sugar and water and heat to boiling.

Once boiling, reduce heat to medium and cook, stirring occasionally, until most cranberries pop and the mixture thickens slightly (anywhere from 6-10 minutes). Pour into a lidded container, cover and refrigerate at least 3 hours.

Note: Apparently allspice works as well if you don't have cardamom but I'm sure cinnamon or cloves would work too.

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