Hey luvvvvvs! SUPER quick post today to wish you all a wonderful Thanksgiving week and to quickly share just how thankful I am for everything this year has delivered (heh) — but also for this little space and the friends I’ve made hanging out here. I’ve said it before, and I’ll say it again (and again): I so love the exchanges that take place both here on the blog and across social media and am truly tickled to know that folks actually set aside a few moments of your busy weeks to hear what I’ve got to say (particularly since it’s most often a lot of hullabaloo). I wish I had the opportunity to personally give anyone who’s ever laid eyes on this site a cozy little IRL snuggle of thanks…so if you’re reading this, maybe pretend we’re hugging? Unless that seems weird to you, in which case we can maybe just do a pretend friendly handshake and then awkwardly walk away in the same direction.
I hate it when that happens.
Also, in case you missed it on Instagram, I accidentally roasted the crud out of a bag o’ crannies the other day and ended up with a sweet and spicy compote that’s sure to make repeat appearances on our holiday table, so I’ve posted the recipe below. Serve it up alongside some turkey or chops. Add it to a festive cheese platter. Spoon it over ice cream. It’s warm and comfy and silly simple to make and takes all of 15 minutes. Maybe best of all, it’s got just the right amount of behind-the-ear zingyness to cut through all those rich TDay flaves. You’ll be smitz.
Happy happy Thanksgiving, dearest friends! May your hearts (and plates!) be exceptionally full this week. ♥
- 12 oz fresh cranberries
- 6 T maple syrup divided
- 2 T olive oil
- 1 tsp chili powder
- sea salt + black pepper
- Preheat oven to 450F. Toss cranberries with olive oil, 2T maple syrup, salt and pepper and arrange on a rimmed baking sheet in a single layer.
- Roast 15 mins or until the berries are burst and bubbling.
- Mix roasted berries with chili powder, more maple syrup (up to 4T, to taste) and another hefty pinch of salt. Enjoy alongside turkey or pork, on your favorite cheese board, over ice cream, etc. Yay!
OH! before you go…
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for some reason i’ve never thought about roasting cranberries (even though baking them has, hellloooo upside down cranberry cake), and i’m so glad you brought it up! it sounds so flavorful this way, and it should be fairly easy to stick in a pan of cranberries with the oven going all day anyways.
That’s kinda what I was thinking, Heather! And honestly I’m sure you could even pop them in at whatever temp the oven is currently at and just adjust the cooking time accordingly. Happy thanksgiving to you!!
Look at you, little genius! Roasted them makes alotta sense! Happy Thanksgiving!
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That looks super yummy!! Fortuitous mistake 😉