Roast chicken with bacon-sage stuffing
(Chicken from Susan's CSA acreage, bacon from the farmers'
market, sage from my garden & bread from Christie's bakery)
Cranberry sauce - recipe below
(low-bush cranberries from the farmers' market)
Roast potatoes and gravy
(fingerling potatoes grown by my dad & homemade gravy)
(corn from a Hutterite colony, red pepper & egg from the farmers' market)
Wild rice and dried cherry salad
(wild rice from up north, sour cherries I picked and dried myself)
Cherry pie & apple pie
(cherries from Prairie Sun Orchard u-pick,
apples from my family farm)
1 cup sugar
1 cup water
2 cups frozen low-bush cranberries (a.k.a. lingonberries)
2 tbsp fresh-squeezed orange juice
Heat sugar and water in a saucepan to a bubbling simmer, stirring occasionally. When the sugar is dissolved, add the berries and orange juice. Simmer, stirring now and then, crushing the berries with a potato masher to release their juice. Cook until the mixture is thick and jammy. Pour into a bowl and cool. Cover and refrigerate.
It's hard to describe exactly when the sauce has cooked enough to form a jell. If, when the sauce is cool, it's too runny, scoop it back in the pot and boil a bit longer.