We were approaching Gettysburg. Tired and hungry, it was a long haul from Williamsburg to Uxbridge. Not a trip to make in one day. We needed to stop for at least one, maybe two nights. We had to pick a stopover; Gettysburg was on the route. And I wanted to see it anyhow. Being such a tourist town, it was bound to have lots of places to stay.
I never worry that we won’t find a place to stay. I know it’s possible, but in all the years of traveling, in and out of the U.S., there has always been a place to stay. It might not be exactly what we had it mind. Sometimes it turns out awful, more often, a happy surprise. That’s why I like tourist traps. They’re ready for visitors. Lots of them. Plenty of motels, restaurants and the only color they care about is green.
It was late afternoon as we rolled into town. We asked Richard, our faithful GPS, to take us to the nearest motel. We followed his directions carefully since it was our first visit.
Finally, Richard announced in his loud, clear voice: “You have reached your destination!”
Indeed we had, although not the one we had it mind.
As far as we could see lay miles of tombstones. Richard had brought us to our ultimate destination, in this case what must have been Gettysburg’s largest modern cemetery. It seemed to stretch for miles. Who knew a GPS could have a sense of humor? We didn’t stop laughing until we finally found an EconoLodge.
Thanksgiving is coming up fast … I can’t believe we’re in the middle of November already. So, I thought I’d share on of the most popular side dishes I serve with the big bird. It’s a simple recipe. Takes less than 10 minutes and it’s a big favorite with family and guests.
It is the easiest recipe for cranberries I know of. Everybody prefers it to the traditional cooked cranberry sauce, though I still make that too.
1 package of fresh cranberries
1 cup sugar
1 tablespoon lemon juice
A food processor.
No cooking required.
Cut up the orange, rind and pith and all into bite-size pieces. Put the entire bag of cranberries, the orange pieces, the sugar and the lemon juice into the food processor. Grind it all up. If you need to add a little water to get it processing, use tiny bits of water. Too much and you’ll have soup.
When it’s about the texture of coarse applesauce, you’re done. Put it in a container with a lid and let it chill. You can eat it like applesauce for dessert, serve it with the turkey, as a relish with chicken or pork.
Sometimes I add a bit of cinnamon or a pinch of ground cloves. I’ve never tried making a sugar-free version of it, but I see no reason you could not simply substitute one of the cooking versions of Splenda for sugar. It might change the texture, but maybe not.
If your food processor breaks down on you or you don’t have one (mine died on me in the middle of making this batch), you can use a blender. You’ll have to keep mixing stuff until it starts to process and you may need a little extra liquid.
That’s it. You’re done. The hardest part is cleaning the food processor.
Bet you’ll like it!