More often than not I tend to focus on the glass being half empty. It’s not a nice quality to possess but it’s part of who I am. It’s also a part of myself I work hard to change. Today, I will laugh at the things that make me want to cry. I will smile when I want to frown and I will breath deep and exhale when I want to yell.
I will not dwell on the fact that my daughters are determined to be part of some Thanksgiving death match or my husband smoking up my kitchen with burned pizza cheese all over the bottom of my brand new oven. I won’t even worry about the massive amount of newspaper ads strewn all over my bedroom floor.
What I will do today is be thankful for the husband that loves as unconditionally as a person is capable of, the children that bring me more joy than I even knew I was able to feel and most of all … I’m thankful Thanksgiving dinner isn’t being hosted at my house so I can leave behind as many messes in the kitchen as I want and worry about them tomorrow.
I’m also thankful for cranberries because well, they’re just awesome!
- 1 – ¼ cups apple juice
- juice and zest of 1 Navel orange
- 1 – ¼ cups granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 bag fresh cranberries
- 2 Honeycrisp apples, peeled, cored and finely diced
- 2 tablespoons cornstarch
- In a medium pot over medium heat, whisk together apple juice, orange juice, zest and sugar for about 2 minutes until dissolved.
- Add cinnamon, ginger, cranberries and apples.
- Simmer for about 13 minutes (slow boil).
- Remove ½ cup of the liquid and whisk it with the cornstarch until smooth.
- Pour the cornstarch liquid back into the pot and stir over medium-high heat until the sauce thickens.