A Simple Thanksgiving

Every other year, it is not my turn to host a single holiday meal all season.... and to be honest I love the reprieve! So this year Thanksgiving was hosted by my Grandma and I had no work to do except to bring the cranberry sauce. So since I didn't have the huge family meal this year, I still thought it would be nice to set the table like it was Thanksgiving for the following Sunday's pasta meal.

The cornucopia was a fabulous find a few years back at a furniture store going out of business that I filled with picks from Hobby Lobby and a few real small white gourd-type pumpkins gotten back in the fall. Then I pulled out the antique gold edge white set of fire king given to me by a cousin and used them over a gold charger. It is hard to tell but the bread plate placed on top of last year's leftover Spode napkins is an antique yellow depression glass plate also given to me by the same cousin. Then I used my crystal gold edged glassware for drinks. Despite not truly being the "holiday" meal, I think it gave a Thanksgiving feel carried through the whole weekend.

My cranberries taken to dinner were a big hit and always are. The recipe came from Southern Living a few years back but I made a few adjustments.

My Cranberry Recipe

25-30 minutes, can be prepped ahead

1 bag fresh cranberries (about 12-14 oz)

3/4 cup brown sugar

1/2 cup orange juice (without pulp)

2 small peeled Bartlett pears

1 cup fresh chopped pinapple

1/4 cup thinly sliced celery

1 bag candied pecans

In a large saucepan, bring orange juice and brown sugar to a boil, adding in cranberries at about half boil stirring often. Continue until you start hearing the cranberries pop, then reduce heat to simmer and allow ingredients to thicken. Simmer about 10-12 minutes before removing from heat and stirring in the pears, pineapple, celery, and pecans. Once combined, can be moved to a serving bowl while still hot. If prepping ahead, let cool before refrigerating. The original recipe also called for it to be served shilled but I think it tasted better slightly warm. Recipe will keep up to 3 days ahead though.