Happy Thanksgiving! I hope all you Canadians are enjoying your day off with your family, and that all you Americans are starting to look forward to your Turkey-day next month. We had our big dinner last night and are still in Turkey-coma mode today. We were up at the lake and my mom prepared an excellent meal, the only thing I had to take care of was cranberry sauce. This is not what I did:
There is no excuse for this canned gelatin monstrosity. Home-made from-scratch cranberry sauce is stupid easy to make. You can whip this up in the morning so it’s not in the way when the real heavy cooking begins. It consists of 3 ingredients in a simple 1:1:2 ratio. 1 part orange juice, 1 part sugar, and 2 parts cranberries. There aren’t many cranberry sauce eaters in my family, so I made only a small amount.
Get the OJ heating up to a simmer on the stove and dissolve in the sugar, then add the cranberries.
Let the cranberries crackle and pop until they are soft and cracked and the liquid has thickened.
Pour the sauce into the serving bowl and let cool. You can add a cinnamon stick and/or orange peel swirl for garnish.
And that’s it! Only slightly more work then using a can-opener, much more delicious,and way less awkwardly canned shaped. I hope you go for the home-made version, and that you have a wonderfully happy Thanksgiving!