There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety. You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served. However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce. Why had I not been making it at home all along??
It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long. After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.
For the past several years, I've made this Double Cranberry-Apple Sauce. But, I wanted to try something new this year - something a little easier and maybe not quite so tart. This recipe for Simple & Amazing Cranberry Sauce was perfect. Minimal ingredients, majorly easy and incredibly scrumptious. This one is definitely going in my Thanksgiving folder as a new favorite.
Bon Appetit, my friends! :)
Simple & Amazing Cranberry Sauce
Adapted from: Savory Sweet Life
Ingredients
(recipe can be doubled if feeding a big crowd)
12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum
Instructions
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do.
Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
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