Cranberry Sauce was one of the first things I learned how to make for Thanksgiving dinner. It is still something that I make homemade every year, and has to be one of the easiest recipes to make!
Cranberry Sauce is traditionally served alongside turkey at Thanksgiving, but I have found that we use the Cranberry Sauce more in Thanksgiving leftovers, like in Turkey Sandwiches and as a dipping sauce for Thanksgiving Egg Rolls, recipe coming on November 29.
The recipe couldn’t be easier to make. All you do is mix all of the ingredients together in a pot, and let it come to a boil. Lower the heat, and let the cranberries simmer for about 20 minutes. Keep stirring the cranberries every few minutes. Once the cranberries have cooked down, let them do their thing, and cool completely. If it looks a little thin, keep in mind that the pectin will thicken as it sits.
You can take the Cranberry Sauce to the next level, and use a food/tomato mill to remove the skins, and have a more jelly-like cranberry sauce. This takes an extra few minutes, but if your family likes the stuff that comes out of the can, take the extra steps. If you don’t have a food mill, you can still strain the cranberries to remove the skins in a fine mesh strainer. Pour the cranberries into strainer and vigorously whisk, using a silicone spatula to remove the cranberry sauce from the outside of the strainer.
Cranberry Sauce can be made a few days ahead of time too. I usually make my Cranberry Sauce on the Saturday or Sunday before Thanksgiving. I put the sauce in a labeled tupperware container, and on Thanksgiving day, all I have to do is transfer it to the dish. It’s as easy as opening up a can.
(recipe not found or in draft status)
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