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Wednesday, November 21, 2007

Thanksgiving Prep: The Best of the Best!

Nate said I should have done a Thanksgiving post where everyone shares their best recipes & food traditions. Gotta admit, that’s a great idea…so now’s your chance!

My favorite Thanksgiving recipe that I make every year is Cranberry Slush. This is a Thanksgiving tradition from my mom’s family. It was my great-grandmother’s recipe and it is DELICIOUS. You’ll love it, unless, of course, you’re my sister and are CRAZY and don’t like it. She’s the only one I’ve met who doesn’t, but let’s keep in mind she actually said the following words last night: “I don’t really like chocolate.” Told you she’s crazy.

Please share your Thanksgiving Bests!


  1. 1

    It’s true. I just might be the only person in the world who doesn’t like this stuff. Evidently, I can’t be trusted. So make it and enjoy it! Maybe Jane will even change my mind this year? 🙂

  2. 2

    I cannot live through Thanksgiving without my Brown Bag Apple Pie recipe. It’s a dream come true!

  3. 3

    I’ve noticed many people don’t have a fruit dish on their Thanksgiving menu (except maybe in the dessert portion), but a staple at our table has always been this apple salad, with pomegranates as the secret ingredient. You can find the recipe here:

    (sorry I don’t know how to add a link in a comment…)

  4. 4

    I don’t have the recipe for this but my mom makes a pumpkin roll each year. It’s SO GOOD! Cream cheese in the middle…yum delicious! I don’t even bother to ask for the recipe because it involves rolling cake and inevitably each time I try it the cake cracks and rips!

  5. 5

    I feel so lame…we really don’t have any particular traditions that we stick to year after year. We experiment with new recipes and have been know to replace the turkey with ham or prime rib. Maybe experimentation IS our tradition!

  6. 6
    Tommy and Gina

    We trade off each year with the inlaws. But with both sides of the family I bring the same thing.

    This is so simple that I’m emberassed to say that I bring it… GREEN BEAN CASSEROLE. I make the recipe that’s right on the back of the cream of mushroom can. DELICIOUS! I never take any home so it must be good!

    I also make an APPLE SALAD.
    Chop 4 granny smith apples (thin)
    1 can pineapple tidbits (drained)
    I container of whipped cream (extra thick)
    1/2 cup cocconut
    2 King size Snickers (chopped)
    Mix all ingredients together and enjoy! (Tom’s grandma loves this salad and requests it every year)

    We don’t really have any big traditions except after we eat at my moms’s house… all the men crawl into the front room from the dining room and lay on the ground. Then us gals take care of the dishes! That traditions stinks! 🙂

  7. 7

    I laughed out loud when I read Tommy and Gina’s salad recipe thinking about my mother’s idea of a salad. You have expanded my salad horizons and for fun I am telling my mom that I am bringing a salad for next year, and I will be bringing this snickers salad and I can’t wait to watch her reaction! I am so excited – thanks guys for the idea! I will bring a green lettuce salad as a back up for when we have to revive her.Love it!Mimi

  8. 8

    We always have cranberry ice which basically the same thing.

  9. 9
    maren bosley

    Hey Jane! I’m in charge of coming up with a punch/beverage for our enrichment this Thursday night. I’m thinking about making the cranberry slush. A couple of questions–how much do you think I need to make for 50 people? Also, after you freeze it you mash the frozen cranberries with a quart of cranberry sauce or cranberry juice? Oops, one more–when you run the whole cranberry sauce through a colander do you mash it up so more goes through or are you trying to keep out chunks? Do I sound totally confused and helpless?
    thanks for the help!

  10. 10
    Jane Maynard

    hi maren!

    first off, when you mash the whole cranberry sauce through the colander, the goal is to get the skins out of your slush…so you just keep smashing and smashing until you basically just have the skins left in the colander (and you use the stuff without skins). does that make sense?

    after you’ve frozen and it’s time to make the slus,h you are mixing it with cranberry JUICE (not sauce) and ginger ale. sorry if my recipe wasn’t clear – some of my recipes aren’t typed in so well b/c I did them all in about 3 days and was a bit delirious. 🙂

    as for how much it makes….well, that’s tough b/c the recipe is from my mom (i.e. no exact measurements our yield amounts!!). For thanksgiving I halved the recipe, and then we mixed up only 1/3 of that…and I think that probably made 4-6 glasses of slush. so, that puts one recipe at about 24-36 servings, right? so, I would double it for 50 – I think that will cover you. I don’t think you need to triple it…depends on how much your 50 friends like cranberries. 🙂 I guess if you want to be safe you could triple the recipe and just mix as much as you need…the frozen stuff can stay in your freezer for a while.

    a little more advice…it’s kind of a pain to break the frozen stuff up – I try to freeze in as shallow of a dish that I can so it’s not quite as hard to break up.

    I THINK that answers all the questions…let me know if it doesn’t! 🙂

  11. 11
    Andrew Bosley

    Thanks a million Jane! I’ll let you know how it turns out!

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