Thanksgiving is almost here, and I’m super stoked for two reasons. First off, I love cooking, and this is the perfect excuse to go all out and make everything I ever wanted without feeling guilty about spending money at the grocery store. Secondly, I get Thursday and Friday off work. I am extremely thankful to have such an amazing job, but I’m also ready for a bit of a break. What’s the Hawaiian word for stressed out?
One thing I always make from scratch on Thanksgiving is cranberry sauce. If you’re still getting yours from a can because you think it’s too much trouble, I’m about to blow your mind with how simple it is to make it yourself. If you’re anything like my husband, who is completely dysfunctional with a can opener, this is actually easier. And it doesn’t go to the table looking like a can.
Basically all you have to do is dump all the ingredients in a pan and let it cook for about 20 minutes over medium low heat. Just stand back and observe the magic of natural pectin. Eventually, the hard little cranberries start to explode, and before you know it, you basically have jelly. Cranberries, sugar, cinnamon, orange juice and zest. That’s it. Magic!
Cranberry sauce is an absolute must at Thanksgiving. It’s pretty much turkey’s best friend. Make it yourself. It’ll be awesome.
- 8 ounces fresh cranberries
- Zest and juice of half an orange
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- Combine all ingredients in a medium sauce pan over medium low heat.
- Stir occasionally and cook for about 20 minutes until the cranberries break down and the sauce thickens.
- Serve warm or store in the fridge. Can be made several days in advance.
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