We used to go to friends’ for Thanksgiving, and it was a lot of fun, but we really missed cooking Thanksgiving dinner. So, the day after Thanksgiving, we’d spend the day making another Thanksgiving dinner.   One year, after a heavy morning of cooking, we paused for Cranbellinis. I made cranberry syrup by cooking cranberries, sugar and water and straining out the berries. A simpler method is to use cranberry juice. If you buy unsweetened, you’ll have more control over the sweetness level.  We used Cristolino cava, inexpensive, yet made in Spain using the methode Champenoise. Roasting rutabagas and turnips brings out their sweetness. Here’s a tip we learned from watching Lidia Bastianich. Add some water to the roasting pan and cover with foil. This will start some steaming action when you put the pan in the oven. When the vegetables start to get tender, remove the foil and let them get some color. I’m thoroughly tired of Brussels sprouts on every menu, and all the ways chefs try to make them sweet, and all the …