This Thanksgiving I stayed in Boston and celebrated a micro-Thanksgiving. I gathered inspiration for a pared down menu from Ina Garten and The New York Times; however, I found a lot of the recipes had so many ingredients and would require so much more work than my family recipes. After some thinking, I came up with a menu that was both easy to prepare ahead and delicious.
The menu:
- A roasted boneless turkey breast with butter, salt and pepper
- Gluten free stuffing from one of my favorite brands, Aleias
- Oatmilk mashed potatoes
- Roasted sweet potatoes and brussel sprouts
- Cranberry jello with raspberries and pomegranates
- Pumpkin pie (I was inspired by Darcy Miller)
Cranberry Jello
Serves: 2-4 (double recipe for a full size jello mold)
Time: 15 minutes + 12 hours in the fridge
Materials:
- A jello mold (I used this one from Amazon and it was a breeze to remove the jello from the silicone mold)
Ingredients:
- 1 cup sugar
- 1 cup water
- 2 cups cranberries
- 1 cup pomegranate seeds
- 1 cup raspberries
Instructions:
- Combine sugar, water and cranberries in a pan over high heat and stir until cranberries pop (about 15 minutes)
- Cool and pour evenly into mold
- Cover mold with plastic wrap and place in the refrigerator to set
- After the jello has set, place a plate over the top and flip the mold
- Ease jello out of the mold
- Sprinkle the sides and top with fresh raspberries and pomegranate seeds
