Do you guys have traditional meals you look forward to during family gatherings around the holidays? Every year my mom and I will verbally list out which dishes we are making for Thanksgiving and Christmas dinners to get an idea of who is doing what. Typically, my mom makes the main dishes like the turkey, ham, stuffing, and green bean casserole, and I handle the items that tend to get overlooked, like the appetizers and cranberry sauce. This year my little sister even joined in on the fun and made the most amazing pumpkin pie from scratch.
Cranberry sauce is one of my favorite holiday dishes to eat, and also one of my favorite to make. I love how the cranberries cut through the heaviness of all the other dishes and add a gorgeous pop of color. I think cranberry sauce tends to get overlooked because people don’t realize how easy it is to make, and homemade is way better than that canned stuff.
When it comes to Thanksgiving and Christmas dinner, I usually make cranberry sauce ahead of time because it only takes about 15 minutes to make and it is so easy to store. For an after-Thanksgiving breakfast sandwich, I like to spread some cranberry sauce on sourdough toast and a slice of turkey.
12 oz fresh cranberries
1/2 c orange juice
1 cinnamon stick
1/8 c ground cloves
Peel of orange or orange zest
Pinch of salt
- Combine sugar, water, and orange juice in a large sauce pan over medium heat. Stir until combined.
- Add in cranberries, cinnamon sticks, cloves, orange peel, and salt.
- Bring to a simmer over medium heat, stirring frequently.
- Continue cooking for about 10 minutes, or until all the cranberries have popped.
- Remove from heat and let cool 30 minutes.
- Remove orange peels and cinnamon stick.
- Store in a container with a lid and refidgerate until ready to use.
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