Image and recipe from the New York Time's The United States of Thanksgiving
"Oregon Cranberry Sauce with Pinot Noir" recipe by Leah Nash for The New York Times
From coast to coast, across the United States, everyone will be sitting down on Nov. 27th to enjoy a warm and hardy Thanksgiving meal. To the common tongue, that “meal” might be known as supper, dinner, din-din, or chow but however you call it, we’re all noshing the same. A golden brown turkey, a savory pepper gravy, a creamy potato mash, and a pungently fresh cranberry sauce will be highlights on every plate.
Each year, I look forward to the fresh antioxidant-rich cranberry sauce. It cuts through the weight of the gravy and adds a kick to the smokey ham and buttery biscuits. Cranberry sauce recipes vary greatly from family to family – some are canned, some are fresh, some are peppered, and some are... wined? This Oregon Cranberry Sauce with Pinot Noir is made with red wine, cloves, orange juice, peppercorns, and (of course) honey! Robust, bright, and juicy – this sauce will prove to be everyone’s favorite side dish this year.
This wonderful recipe (and article) "Oregon Cranberry Sauce with Pinot Noir" is by Leah Nash for The New York Times. It is a wonderful read to learn more about the different Thanksgiving traditions from state to state!