So here we are three days before Thanksgiving, and these are my jobs today according to my timeline:
* Make the cider glaze for the Cider-Glazed Turkey; refrigerate.
* Make the gravy base for the Bourbon Gravy; refrigerate (Alternatively, make and freeze up to one month in advance.)
* Make the Jellied Cranberry-Ginger Sauce; refrigerate.
The cider glaze was a snap to prepare, but making the gravy base for the Bourbon Gravy? I think I'll wait until Thursday. I mean how long does it take to make gravy? Five, 10 minutes tops? I'll take my chances and make the gravy all at once on Thursday.
Now the Cranberry-Ginger Sauce should have been easy-peasy (look at that beautiful color!) but I noticed when I was typing the recipe that I only used one packet of gelatin instead of two so I jumped up, dissolved another packet of gelatin in a tiny bit of water and whisked it into the sauce. I guess I'll find out on Thursday if it worked!
Yield: Approximately 1 cup
4 cups apple cider
2 tbsp cider vinegar
4 tbsp (1/2 stick) unsalted butter, at room temperature
1 tsp salt
1/2 tsp pepper
In a large skillet, boil the cider until reduced to about 3/4 cup, 25 to 30 minutes. Add the vinegar, butter, salt and pepper, and stir until butter has melted. Refrigerate.
Jellied Cranberry-Ginger Sauce
Serves 8 (makes 2 cups)
2 0.25ounce packages unflavored gelatin
1 12 ounce bag fresh or frozen cranberries
1/2 cup sugar
2 tsp peeled, grated fresh ginger
Place 1/2 cup water in a small bowl; sprinkle with the gelatin and let sit for 5 minutes. Meanwhile, in a medium saucepan, combine the cranberries, sugar, ginger, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring often, until the cranberries begin to burst, 3 to 5 minutes.
Transfer the cranberry mixture to a blender and puree until smooth. Pass the mixture through a fine-mesh sieve into a medium bowl. Discard the solids. You should have about 1 1/2 cups of liquid. Whisk in the gelatin mixture and transfer to a 2 cup mold. Refrigerate until set, at least 4 hours.
To unmold, dip the mold in a bowl of hot water for 10 to 15 seconds, then turn out onto a plate.