It’s that time of year again. You’re worried about roasting the perfect turkey and making gravy without lumps. With all the fuss over the bird, it’s easy to overlook one of the more colorful and delicious side dishes of the Thanksgiving holiday: cranberry sauce.
Not only can this recipe be made ahead, but it is also quick and easy. Don’t believe me? Check out my demonstration on how to make cranberry chutney on Charlotte Today by clicking here. Although be forewarned…with a recipe this easy there is no excuse to use cranberry sauce from a can this year.
North and one of our good friends from Charlotte are running the Shut-In Ridge Run tomorrow morning. For those who don’t like to torture themselves on Saturday mornings and as such, aren’t familiar with this race, it’s an 18 mile run UP Mount Pisgah in North Carolina. Sounds grueling, huh? The fact that autumn finally decided to show up causing the temperature to plummet, means that I’m especially pleased with my role as spectator for this one.
In college, I spent a semester studying abroad in Buenos Aires, Argentina. The apartment where I lived during that time was above a little shop that sold empanadas by the dozen. Empanadas are turnovers that contain a variety of fillings. My favorite type of empanada in Argentina was one filled with ham and cheese, reminiscent of a croque monsieur. Packed in a large box and decoratively crimped to indicate their filling, these savory pastries were my South American substitute for pizza and I ate dozens of them during my time abroad.