Perhaps I am feeling sentimental. Certainly I am feeling sentimental — it happens once a year, on Thanksgiving.
Moved by bonds tightened over many years, touched by new ties strengthened over the course of a meal. Each one is a little different, and a little bit the same. The food varies only slightly; we are with old friends, and new friends. Some guests come from halfway across Europe, some cannot come at all. Some are cooking turkey with apple chestnut stuffing on the other side of the Atlantic. Thanksgiving is messy, and loud, and funny, and, basically, happy.
Thanksgiving is the time when we feel most strongly all the invisible strings.
Barely different cranberry lime sauce
This version uses lime rather than lemon (or orange). I think it’s the best.
680 g fresh cranberries
300 g (1 1/2 cups) sugar
2 cups water
Wash the cranberries, check through them, and chuck any discolored or soft ones.
In a saucepan, bring the sugar and water to a lively simmer.
Add the cranberries and cook for about 15 minutes, until they’ve all popped. Stir in the zest and juice of one lime and cook for another minute or so.
Remove from the heat and transfer to a jar or bowl.