Happy Thanksgiving!

           Every year we spend Thanksgiving with my Husband’s family. Every year I make the dessert ( no surprise here:) I volunteer for this job:) ). We always host the Christmas dinner, so you will be seeing more of Christmas recipes coming.

          Today I leave you with thanks and links to some wonderful foodies/bakers and their dessert ideas.

          The food bloggers’ network is the most supportive and fun I have seen. Thank you! For all your comments and such a warm welcome to the community. You are such an inspiring bunch! icon smile Happy Thanksgiving! I am honored to be a part of it.

         In case you are still looking for inspiration, here are some fantastic ideas for bringing sweetness to Thanksgiving table this year. Click on the link in caption to go to the recipe.

Pumpkin Praline Trifle Bakers Royale Happy Thanksgiving!
Bakers Royal Pumpkin Praline Trifle

sweet+potato+biscuits Happy Thanksgiving!
Smitten Kitchen’s Sweet Potato and Marshmallow Biscuits

turkeys+in+a+row Happy Thanksgiving!
Our Best Bites’ Oreo Turkeys

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Sweetapolita’s Autumn Delight Cake

 Happy Thanksgiving!
Serena Bakes Simply From Scratch No Bake Pumpkin Cheesecake with Toasted Pecan Graham Cracker Crust

new nov+018a Happy Thanksgiving!
My own Cranberry Jam for after-Thanksgiving Breakfast

             I am thankful for our adorable, healthy Little Boy, for my Girls’ love and smiles, my Husbands love, care and support. It’s all I really need. It’s what makes me who I am. 
            Have a happy and a sweet Thanksgiving!

C2D708DA70A2E148FFF417590A8C35AE Happy Thanksgiving!

Cranberry Jam – Fridge Style

Easy Cranberry Jam (fridge style) made in under half an hour! No pectin needed!

cranberry jam 1 Cranberry Jam   Fridge Style

About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can  you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.

                     This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.

                     Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.

red tree Cranberry Jam   Fridge Style


new oct+279a Cranberry Jam   Fridge Style

              The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.

              I was inspired.

              We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.

   ( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )

cranberry jam 2 Cranberry Jam   Fridge Style

        No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.

               This jam is on the tarty side. You could add more sugar, but I just love the combo of  flavors in this one.

As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam. icon smile Cranberry Jam   Fridge Style

Yields about 14 oz.

Cranberry Jam ( Fridge Style )

Cranberry Jam - easy to prepare and delicious to enjoy during the holidays!

10 minPrep Time

15 minCook Time

25 minTotal Time

plus Cranberry Jam   Fridge Style Save Recipe


  • 1 pkg frozen cranberries
  • 3/4 c sugar
  • 3/4 c water
  • 3 tsp lemon juice


  1. In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
  2. Cook over medium heat until it boils. The cranberries will pop.
  3. Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
  4. Cool and pour into a jar.
  5. Keep covered in the refrigerator for up to a week.


This jam is chunky, but if you prefer it smoother, you can place the cooled jam in a blender or a food processor and process until smooth.