And so it was that I found myself at an AirBnb in Santa Barbara with persimmon trees. The trees were so beautiful — I’m mad at myself for not taking a picture of them (sorry!) — it felt like a crime to actually pull persimmons off of them. But pull persimmons off of them, I did, and when I got home with them, they were so very squishy, they almost seemed rotten. But I knew better.
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I love cranberry sauce. You can keep your stuffing, your gravy (blech!), as long as you give me my cranberry sauce, I’m happy.
What’s astonishing to me about cranberry sauce is how insanely easy it is to make. The idea that people open a can of that gelatinous mound of cranberry goop is mind-blowing to me. If you buy a bag of cranberries (and Ocean Spray pretty much has them in every grocery store this time of year) and add them to a pot with sugar and a splash of water, turn up the heat, you’ll have a cranberry sauce in five minutes. It’s really that simple.
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