so he started off by getting the two secret ingredients:
and bay leaf. now in these here parts, a lot of herbs and spices are picked fresh from the garden. bay leaf is no exception. can't beat that with a bat.
he put the spices in a sauce pan and added some water plus that hot fiyah.
next, he got out some jellied cranberry sauce. we have this every year, but i never put it on my turkey. the jelly just isn't my thing.
he mashed around the jelly with a wooden spoon while it took the heat.
then he added a little salt to refine the taste.
balanced out the flavours wth a little sugar. it thickened up nicely and had this sweet and spicy flavour that was reminicent of the sauce that inspired the effort. i had to try it on my turkey.
so i did. it worked. i don't like a lot of sweet stuff, but this was just right. it played a good supporting role.
the cast was strong as usual: (going clockwise from the turkey at the bottom) minced beef and potato stuffing, cauliflower in white sauce, shepard's pie, peas with coconut milk, vegetable lasagne, beef pastelle and a vegetable rice with carrot, pepper, celery, onion, chive, apple and raisins.
thanks to the sauce, the falvours changed up again this year and it was another meal worth remembering.