As a kid, my parents served canned, jelled cranberry sauce every year for Thanksgiving. I liked the flavor of it, but the jelly part always seemed a little odd. It wasn’t until I became an adult that I realized you can make cranberry sauce, and it’s really easy. After cutting way down on my sugar intake, though, the standard recipe pairing a 12-oz bag of cranberries with a cup of sugar seemed a little too sweet. This year, I created this sweet-tart version for our holiday feast.
3 cups whole cranberries (340 g)
1 qt orange juice
- Add cranberries and orange juice to a 2 qt pan and place over high heat
- Bring to a boil, reduce heat and simmer, stirring occasionally for until thickened (about 60 min)
Yield 2 c cranberry sauce
What is your favorite Thanksgiving dish?