Thanksgiving Then and Now

by SweisKloss
Nov 21, 2019

I was 10 years old when our family moved from Jordan to Los Angeles, and everything was new and exciting. The different types of homes and architecture, the seemingly endless beaches, the people… and a few new holidays.

The first time our family celebrated Thanksgiving is one of my favorite memories. My young mind had to wrap around the contemplation of gratitude while watching my mom perfectly roast a giant bird.

Thanksgiving instantly became my dad’s favorite holiday. 1. He loves my mom’s cooking and 2. He likes bringing the entire family together. That’s when the tradition of celebrating at our home began with all my aunts, uncles and cousins.

Through these years I watched my toddler cousins grow up, share my wine, get married and have babies of their own. We all have varied our traditions, but Thanksgiving brings us together--it’s our family reunion.

Hanging out in the kitchen with my mom and aunts and hearing their laughter while they are preparing the feast is my favorite part of this holiday. The menu at our Thanksgiving is pretty much traditional American but with one twist that makes it amazing…my mother stuffs the turkey with spiced rice mixed with ground meat and nuts.

Since Jeff and I got married, we spend every other year with each of our families. This year we look forward to celebrating with Jeff’s family at a more intimate gathering, where the entire family fits at the dining room table. There will be great food, awesome desserts, a few bottles of wine, and enjoying time with each other.

Amongst all this, my daughter and I have come up with a Thanksgiving tradition of our own, making cranberry sauce together. Our favorite recipe is below.

Apple-Orange Cranberry Sauce

Ingredients:

1/2 orange
2 cups water
1 tart apple, such as Granny Smith, Pippin or McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Directions:

Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.

Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).