Thanksgiving For Two

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
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