Thanksgiving is, of course, a day set aside to give thanks. It is also a time to celebrate food. While our grocery stores and markets offer endless foodstuffs on a daily basis, they take on a different personality in November - warmer, cozier and perhaps a little closer to our roots. An emphasis is placed on traditions and cooking from scratch therefore natural, unrefined products such as whole vegetables and poultry take center stage. Even the most commercialized chain stores resemble a country market at harvest time.
Cranberry relish is a refreshing Thanksgiving staple at our house. Made from chopped fresh berries and an orange, its tartness is tempered with a little sugar. However, last year I was introduced to cranberry tea and it has become a real favorite not just for the holiday, but for the whole winter season. The berries are simmered in water, then the juice of a lemon and an orange are added, along with some sugar, cinnamon and cloves. After steeping and straining, the tea can be served hot in a mug (wonderful on a wintry afternoon - a crockpot for serving if a crowd is present). The tea is equally appealing poured cold and garnished with a citrus slice and if one is inclined, a splash of rum converts the pretty garnet beverage into a sparkling cocktail!
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