It’s Sunday. Four days until Thanksgiving. Today: Shake and store a vinaigrette; cook your cranberry sauce; infuse a cardamom simple syrup. Hint: you’ll use the simple syrup for whipped cream later on with an amazing pie we’re going to make in a few days.

Ginger Pear Cranberry Sauce
You’ll love how the ginger compliments the Fall pear and cranberries. This gingery, pear-studded cranberry sauce gets a fun spiced twist from Garam Masala. The bright, tart cranberries mellow in the sweetness from the pears. Be sure to make this one a few days ahead. The rest in the fridge helps all the flavors marry. Please note: there will not be can ridges on this sauce. We know that’s a disappointment to some of y’all. We are confident this fresh sauce will make up for it.

Pomegranate Salad with Carrots and Blue Cheese
Festive and beautiful, this salad will be the star of the show. Fresh pomegranates star alongside our Pomegranate Balsamic for a tart-sweet finish. The ingredients in this salad feel like fall, but this recipe will take you right through Christmas. We’ll be eating this salad all winter long. in your Thanksgiving menu. Make the salad ON Thanksgiving day, but make the dressing today. This is a shake-n-store vinaigrette: pour all the ingredients in a jar; shake with vigor; pop in the fridge; DONE.

Cardamom Infused Simple Syrup
Great for cocktails, but you’ll also use it to sweeten a whipped cream later this week. Tuck this simple syrup in your fridge and as each day goes by, say thank you. That’s because as it steeps, it gets better and better. Green Cardamom Pods swim in simple syrup and stand at the ready for sweetening tea and crafting cocktials – like our Green Appletini. We also use this simple syrup too make our delectable Cardamom Whipped Cream perfect for spooning onto pies (or directly into your mouth.)