When it comes to holidays, I am not really much of an advanced planner. This is a point that has been driven home to me recently by my many blogging friends. See, if I was a good food blogger, I would have been talking to you about my Thanksgiving menu planning since at least the beginning of November. I would be test-driving recipes and providing you with a whole host of ideas for your own Thanksgiving feast. If I were really on top of things, I might even have my Thanksgiving table all set, as my friend Lana, of Never Enough Thyme, does. Hers is beautiful, by the way, so I suggest you stop over and take a look! Alas, I am not that sort of person or that sort of blogger. Here it is, the week of American Thanksgiving, and I’ve barely given our dinner much thought. I simply haven’t had the time, nor really the inclination. It will just be me, my husband and kids this year, a quiet family Thanksgiving on a relatively small scale. No advanced planning necessary.
The one thing I have done ahead, as I do every year, is the cranberry sauce. It’s just so darn easy to pop those berries in a pot with some water and sweetener, and set it to boil. I’ve been making the whole cranberry sauce recipe that comes on the back of the bag since time immemorial, since it’s my father’s favourite. Last year, I took my first stab at making it sugar free and it was just as good. This year, I decided to shake things up a little bit, or rather spice things up a bit. Please don’t tell my dad, I am sure he would be horrified! But it occurred to me how nicely the tang of cranberries would be with a touch of chipotle and lime, so I set about adapting that back-of-the-bag cranberry sauce. And this year, I sweetened it with Swerve, a new erythritol sweetener that is as sweet as sugar and can be used to replace it cup-for-cup.
The Results: I actually haven’t tried this out on any members of my family yet, but I love it. I love the tang of both the cranberries and the lime, with the smoky heat of the chipotle. I kept dipping a spoon into the finished product, so I finally had to jar it and put it in the fridge so that we would actually have some left to go with our Thanksgiving turkey. I am fairly certain that my kids won’t like it because of the spice, so all the more for me and my husband. I am really looking forward to seeing how it goes with turkey and all the trimmings.
Now, in the spirit of menu planning, I am also providing you with some other Thanksgiving Feast ideas. Whether you have special dietary needs or not, there are so many great recipes out there to choose from, I just couldn’t help but put together a collection of great links to share, some from me and some from fellow bloggers.
Chipotle Lime Cranberry Sauce
3/4 cup water
1/2 cup Swerve Sweetener
OR 1/2 sugar
OR 1/2 cup granulated erythritol plus 20 drops stevia extract
1 12-oz bag fresh cranberries
1 to 2 medium chipotles in adobo, minced (depends on how hot you want it)
Juice of two limes
Zest of two limes, grated
Combine water and preferred sweetener in a medium pot and bring to a boil Add cranberries and bring back to a boil, then reduce heat and simmer for 5 minutes, until berries begin to pop.
Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.
Thanksgiving Recipe Ideas from All Day I Dream About Food
Clockwise from top left:
Cranberry Apple Crisp (Low Carb and Gluten Free)
Pumpkin Praline Parfaits (Low Carb and Gluten Free)
Artichoke, Sausage and Parmesan Stuffing (Low Carb)Pumpkin Bourbon Cheesecake with Spiced Pecan Crust (Low Carb and Gluten Free)
More Great Thanksgiving Ideas
Cranberry Stuffed Turkey Meatballs from 24/7 Low Carb Diner (Low Carb and Gluten Free)
Butterflied Turkey with Cranberry Molasses Glaze from Tracey’s Culinary Adventures
Roasted Turkey Breast from What Gaby’s Cookin’
Extra Moist Roast Turkey with Pan Gravy from The Mom Chef
Cornbread Stuffing from Maria’s Nutritious and Delicious Journal (Low Carb and Gluten Free)
Bacon, Bourbon, Pumperknickel Rye Stuffing from Creative Culinary
Rosemary Whole Wheat Stuffing with Caramelized Onions and Mushrooms from Farmgirl Gourmet
Mushroom Cornbread Stuffing Muffins from Jeanette’s Healthy Living (Gluten Free)
Creamy Pumpkin Polenta from Evil Shenanigans (Gluten Free)
Curried Pumpkin Soup with Creme Fraiche from In Good Taste (Gluten Free)
Oven Roasted Vegetables with Sage and Thyme from Jeanette’s Healthy Living (Gluten Free)
A Fresh Take on Green Bean Casserole from She’s Cookin’
Radicchio Salad from Ingredients, Inc. (Gluten Free)
Twice Baked Sweet Potatoes with Chipotle Pecan Streusel
Traditional Cranberry Relish from Life’s A Feast
Cranberry Salsa from Boulder Locavore
Sweets and Treats:
Pumpkin Muffin in a Minute from Atkins Diet Geek (Low Carb and Gluten Free)
Spicy Apples with Sweet Almonds from Splendid Low Carbing (Low Carb and Gluten Free)
Pumpkin Chocolate Chip Skillet Cookie from Created By Diane
Vegan Maple Pumpkin Pie from Cake Duchess (Vegan)
Mini Apple Pies from Jenn Cuisine (Gluten Free)
Rum Raisin Ice Cream (Gluten Free)
White Chocolate Pumpkin Pie Cups from Liv Life