The holidays are definitely approaching, because I'm running around like a chicken with her head cut off. Last week was my first week "on my own" and as I adjust to making my own schedule, I find myself wondering how I ever had time to balance art direction on top of photography. The days fly by in the midst of cooking, shooting, editing and scheduling other shoots. I'm also in the process of rebranding my blog and portfolio thanks to the help of one extremely talented Brand Designer, Diego Mota. More to come on that...
Needless to say, Thanksgiving is almost here and I still need to make something to bring to the feast.
I decided to cut myself a little slack and make an easy cranberry sauce. I had never made it before and wanted to play with it by adding this Vietnamese Cinnamon from Penzey's that my Mom brought me as a gift. We used it when we made a Plum Pie together and it's definitely more intense than regular cinnamon. I figured since cranberries are tart, much like plums, this flavor combination would be perfect.
If you find yourself scrambling before Thanksgiving, give this recipe a try. It's easy, fast and absolutely delicious. No one will know how easy it was to make - your secret is safe with me.
Enjoy and may you all have a very happy and full Thanksgiving!
All Images © Regan Baroni 2015.