The last few Thanksgiving dinners I’ve been invited to—from suburban cousins’ free-for-alls to butlered Park Avenue sit-downs—all have one thing in common: potluck. The era of one person slaving away, soup to pie, is officially over. In our harried, wired modern lives, the only thing a holiday host is absolutely required to cook (or, at the very least, procure) is the turkey itself, which generally leaves guests in charge of sides and dessert. How perfect—the parts of the meal I love most. I like presenting them on handsome platters that can go right on the table and then be left behind—a simple, elegant way to give thanks to the poor soul who roasted that giant bird. Note to hosts: You might want to forward these pages to your invitees.
Serves 8 to 10
- 2 clementines
- 2 packages (12 oz. each)
- fresh cranberries
- 2 cups sugar
Cut clementines in half and, leaving on the skin,
slice as thinly as possible. Place in a saucepan
with the cranberries, sugar and 1 ½ cups water.
Bring the mixture to a boil, reduce heat to a simmer
and cook for 15 minutes, stirring occasionally. Let
cool before serving.