I will tell you that my most favorite meal is Thanksgiving dinner. Yummy yum yum! I love it and all the leftovers that come along with it. I love mixing it all together and creating fun things like hot open-faced turkey sandwiches smothered with gravy. Which brings me right where I love to be frequently…gravy. You can never have too much gravy. Ever. Absolutely delish!
Cranberry sauce is one dish to which I’ve never given much attention. I have always loved the rest of the dinner that cranberries never made the cut. Until this year that is. I found a fantastic recipe that sold me for life on these fantastic little berries, and I’m going to share it with you. You’re welcome.
I also have to say that the entire time I was slaving over the stove for this one, I was thinking how much my dad would love this. I stood there stirring and planning to take it to him in my suitcase when we visited (which we did), which meant that I had to pack it, drive it, fly it, store it, and transport it to him from Florida to Maryland. Because my dad loves cranberry sauce (shaped like a can)! Because of a lifetime of cranberry sauce shaped like a can, that is still his preference, which is just fine. It’s kind of like comparing jello to preserves. Not the same, with two different textures and flavors.
Anyway! Recipe time!
- 1/2 cup water
- 1/2 cup orange juice (with pulp or if you would rather leave out the orange juice, use 1/2 cup of water)
- 3/4 cup sugar
- 3 cups (12 oz) fresh or frozen cranberries
- Combine water and orange juice in a pot and simmer on medium/low heat.
- Dissolve sugar in that mixture.
- Bring to a boil.
- Add cranberries
- Gently boil for about 10 minutes. The berries begin popping as they cook, which is fun.
- Serve warm or cold. I discovered that I love it warm! I just wanted to eat the entire jar. I served my cranberry sauce in a mason jar. It makes about 2 cups of delicious sauce.