Hi friends!

Things are a little CRA-zy around the Grier household right now.

I thought packing for a road trip would be easy peasy compared to packing for a flight, um….noooo. Not even close. Packing for a trip means you have more choices, which equals lots of decision making. Do I bring four pairs of boots or six? Should I pack a lunch? Should we bring musical instruments? Do I bring three different colors of sweatpants, or just two? How many stops should we make? See, the list could go on FOREVER!

Yes, you’re correct in that when you drive, you don’t have to worry about TSA, flight cancellations, mouth breathers, lost luggage, etc. But somewhere in my twisted mind I would rather deal with herds of crazies, than pack up a car.


Sorry, I needed to vent. Everything will be fine once we get on the road. I just need to pull on my big girl panties and get.it.done.

Alright, enough of my jibber jabber about getting ready for our road trip, lets talk about food. Why? It’s Thanksgiving and I NEED to share this recipe with you before the big feast.

Okay, I have to ask, are you a fan of cranberries?

Wait, scratch that.

Are you a fan of actual cranberries? Not the maroon log in the can. I’m talking real cranberries.

You do?


Can I tell you something funny? For the longest time I thought the only way you could eat cranberries was from a can. Crazy, right? Growing up the only time I would see any form of cranberry was in a can at Thanksgiving because my brothers were obsessed. They would always fight over who got the last jiggly piece. Gross. It wasn’t until a couple of years ago that I stumbled onto cranberries in a bag while shopping at the grocery store (if I only had a picture of my facial expression when that light bulb went on in my head).

I couldn’t believe it. I was immediately intrigued and knew that I had to do something with these maroon, round little guys. Good thing the “Internets” exist because after searching recipes that called for whole cranberries, I came across this relish from Bon Appetit. 

But not any relish, a mustard one!

I was hooked. I knew that I needed to try and replicate the recipe because if this didn’t satisfy my cranberry craving, nothing would.

And so I began…

I poured a 12oz. bag of whole cranberries into a medium saucepan with a cup of sugar. Turned the heat to medium and let the magic unfold. After about 5 minutes the sugar started to dissolve, and the berries began to POP. But once the two ingredients combine, you are left with a thick like jam.

But the fun doesn’t stop there!

Oh, no.

Once you let the relish cool, add in the whole grain and dijon mustard. It sounds weird, but it’s completely brilliant. The sweetness of the sugar mixed with spicy tang of the mustard makes this relish taste like absolute heaven.

If you’re not a big cranberry lover, or are looking to mix things up a bit at the Thanksgiving table, I’m telling ya, you won’t be disappointed.

Happy Thanksgiving!

Cranberry-Mustard Relish (adapted from Bon Appetit)

Makes about 2.5 cups

Prep Time: 5 minutes
Cook Time: 5 minutes

1 12 oz bag of fresh or frozen cranberries
1 1/3 cup sugar
4 1/2 tablespoons Dijon mustard
2 1/2 tablespoon Whole Grain Dijon mustard

Combine cranberries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop. stirring occasionally, about 5 minutes. Cool completely. Stir in both mustards. DO AHEAD: can be made 1 week ahead. Cover and chill.

Thankful Challenge: Day 22

Today I am thankful for Whole Foods pre-made meatballs. Those little suckers are delicious, and make my life easier when I am in a hurry!