Rachael Ray Every Day - - Contents - — Christina Izzo, fea­tures edi­tor

What to buy and what to DIY on your Thanks­giv­ing ta­ble. (Hint: Quit mak­ing the cran­berry sauce.)

Ev­ery year on Thanks­giv­ing morn­ing, my mother and I have the same fight: She asks me to make fresh cran­berry sauce, and I be­grudg­ingly agree—so long as we can still have the canned stuff on the ta­ble. No mat­ter how many splashes of or­ange juice or hand­fuls of spices I throw in, the home­made kind just isn’t as sat­is­fy­ing as that store-bought cylin­der. It’s fes­tively jig­gly, sweetly nos­tal­gic, and per­fectly slice­able for post-thanks­giv­ing turkey sand­wiches. Be­sides, you al­ready have a whole bird and a slew of sides to worry about. Just get your cran from the can!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.