Thanksgiving. How many of you have canned cranberry sauce at Thanksgiving
Yes, this was what my mom used to go with our turkey and dressing. The congealed can-shaped condiment would sit in a dish on the table, marks circling its jellied outside just at the right distances to cut perfectly round slices to put on your plate.
Yes, it was tasty, but I didn’t ever fully appreciate cranberry sauce until my younger sister made it for a Thanksgiving dinner at her house. It looked so much more inviting and tasted great.
So this recipe is for my little sister – who took the can out of cranberry sauce. Thank you, Josie!
Cranberry Sauce
Ingredients
- 3 cups cranberries 12 ounces
- 1 cup sugar
- 2 oranges peeled and sectioned.
Instructions
- Combine the cranberries, sugar and ginger (if using) in a large sauté pan; cook, stirring occasionally, over medium heat until sugar is melted and cranberries begin to pop, about 5 minutes.
- Add 1 cup water, and simmer until liquid has thickened slightly, about 4 minutes. Some cranberries should still be whole. Remove from heat, and stir in oranges. Let cool before serving.