The last few days have been stormy, which is typical for the week of Thanksgiving. I recall in years past it is often a concern that the electricity will go out before the meal is prepared. In spite of this, I love the stormy days and nights, falling asleep to the sound of rain pounding on the roof top, and the wind whipping through the willow tree in our yard.

This week my family is heading down to the islands to spend Thanksgiving with my friend Jill and her family. It’s a gift for sure, as we head into the holidays in the absence of my mother. It’s the first in more years than I can remember that she will not be with us. Her absence is felt in everything.
I thought I would share some of my favorite recipes with you as you prepare for your Thanksgiving.
I’m sure most of you already have a plan, but this year — since I’m not making Thanksgiving dinner in my home — I’m well, let’s just say it, procrastinating!
Here are some things that I have made in years past that I love, and will without a doubt be making for some feast (and there will be many) in the next month.
They are all naturally gluten free because that’s the way we roll around here.
I love the savory flavors of traditional stuffing, and with this recipe I don’t miss the bread at all.
And this, which I originally got from Ali but read the recipe wrong and bought “frozen cranberry juice” instead of concentrate. So I had to adjust it a bit. I suggest you try it without the honey (I don’t use agave or stevia), then add it if you want it sweeter.
Cranberry Orange Punch ::
2 liters sparkling mineral water
4 cups orange juice
1 can frozen cranberry juice
1/2 cup honey (optional)
Orange slices
Cinnamon sticks
Mix sparkling water, orange juice, and frozen cranberry juice in a large glass bowl or pitcher. Add orange slices and cinnamon sticks. Serve.
You can find Ali’s version here.
By the way, you cannot go wrong with pretty much everything on Ali’s blog. She is amazing, and her blog is by far my favorite go-to site for just about anything gluten free. I have a well loved and well used copy of her book The Whole Life Nutrition Cookbook and I hear she’s working on a new one. I love her recipes because she uses whole grains and minimal refined grains.
Then there is cranberry sauce. I made this last year for my mother who loved persimmons. I’ve decided hands down it’s the best cranberry sauce I have ever made. I actually forgot to put it out for Thanksgiving dinner and discovered it when most everyone was finishing up. I ended up giving it away as people were leaving, and then l tasted it. OMG!!! I was slathering it onto everything; it was so, so, so good and we ran out way too quickly! I’ll be taking it with us this Thursday, and you can be sure I’ll be making it up a couple more times throughout the holidays.
I no longer remember where the original recipe came from. I’ve tweaked it a bit, but not much.
Mother’s Persimmon Cranberry Compote ::
4 cups fresh cranberries
1/3 cup dry red wine
2 – 3 Tbs. water
5 whole cloves
2/3 cup honey
4 ripe persimmons, peeled and cut into 1/4 inch chunks.
Bring cranberries, wine, water, cloves and honey to a simmer. Simmer 10 minutes. Remove from heat. Remove cloves and add persimmons. Put on everything and enjoy!!!
Wishing you all a lovely weekend full of friends, family, peaceful moments and good food.