No, we’re not having venison. But this beautiful boy was in the near field when I got home last night. An 8 point white tail buck! I haven’t seen one this big in quite a while. The field was full of deer. There was a smaller 4 point buck, as well as the twins from this spring!

There is a Kroger Store across the river in Ohio that I always go to when I’m on the hunt for something special. It’s as close to a Colorado grocery store that I’ve found in this area. They carry a lot of hard to find items and let’s face it…if you’re going to go to all the trouble of making a Thanksgiving dinner, it might as well be fabulous, right? 

I’m making the stuffing from scratch this year. I’m going to make a new Brussels Sprouts salad I found on Pinterest that looks heavenly. I already made the cranberry sauce last night while Mr. FixIt was bowling. I used a recipe I found online as a guide and did my own thing, which is how I roll.

Speaking of rolls, I’m trying something new in the bread department, too. Kaleb from the Wyse Guide blog has a video that he made with his grandma where they make Butterhorns…a buttery crescent roll that’s been around since as long as I can remember. I’m looking forward to trying that, as well.

I’m also going to try Kaleb’s Citrus Dry Brine for the turkey this year. You don’t need to do a wet brine for a fresh turkey because it’s pretty darned juicy on its own. But this dry brine gives the meat a well seasoned flavor and a crispy, brown skin that’s just gorgeous to look at and tastes great, too.

Usually I just do the same old things, but this year I want to shake it up a bit. We may be having some extras around the table and there’s nothing I love more than feeding people. Like I said before…cooking is my love language. And, it’s something I really enjoy doing. I texted our friend Richard last night and he’ll stop by today for a jar of the cranberry sauce I made. I don’t know that there’s anyone in the family but me that really loves it, so this way it won’t go to waste.

Here is the recipe for the cranberry sauce. I’ll include more recipe links tomorrow.

Ginny’s Fresh Cranberry Sauce

2 apples, peeled and chopped
1/2c. Maple Syrup
1/2c. Water
1/2c. White Wine
1 Bag Fresh Cranberries
10 Dried Apricots, cut in small pieces
Juice and Zest of 1 Orange
Dash of Ground Cloves
Dash of Ground Cinnamon
Dash of Ground Nutmeg
Dash of Salt

Combine all ingredients in a heavy saucepan over medium heat. Bring to a boil. Reduce heat and simmer till apples are tender and mixture is thickened. Mash the sauce with a potato masher. Pour into jars and cover. Let cool then store in the refrigerator. Can be made several days in advance. I’m sure you could can this as well.

Yield: 2.5 pints
I used two wide mouth pint jars and one jelly jar. Honestly, I think this is the best cranberry sauce I’ve ever made. When you just use straight cranberries and sugar, it can be kind of overwhelming. The apple and apricot in this sauce mellows out the bitterness you sometimes get. Yummy!

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“give, and it will be given to you. Good measure, pressed down, shaken together, running over, will be put into your lap. For with the measure you use it will be measured back to you.””

Luke 6:38 ESV