Thanksgiving is hands down the biggest day for home cooking in the US. We lovingly plan and prepare countless delicious dishes from scratch. Then we open a can of cranberry sauce and try to plate it into something that looks remotely appealing, knowing no one will actually eat it (or will only eat it out of duty to tradition). This is the way, until recently(I used the canned stuff here), I had always treated cranberry sauce. There is another way.
Not only is cranberry sauce the easiest thing to make for Thanksgiving, it can be made the weekend before and refrigerated. A few days for the flavors to develop only makes it better. And did I mention it is actually delicious? Like so delicious it will be gobbled up on the big day (with many impressed exclamations of “you made cranberry sauce?!). It is fresh and tart, with only half the sugar the back of the bag recommends. It is also sweetened by fresh orange juice and zest, and lightly spiced with a cinnamon stick.
If you do have any leftovers, please use them to top cheesecake. The tart freshness highlights the creamy richness of cheesecake, much like a tart cherry topping. Or put some inside your post turkey-day leftover sandwich. Or on toast. Or swirled into oatmeal. It really is delicious. You might actually find yourself wanting cranberry sauce more than one day a year.
1 12 ounce bag of fresh cranberries 1/2 cup sugar 1/2 cup water Juice and zest of 1 orange 1 cinnamon stick Pinch of salt Try out our Cranberry Sauce Recipe and post your results below in the comments…
How to make Homemade Cranberry Sauce
1 12 ounce bag of fresh cranberries
1/2 cup sugar
1/2 cup water
Juice and zest of 1 orange
1 cinnamon stick
Pinch of salt
Try out our Cranberry Sauce Recipe and post your results below in the comments…