We recently had Thanksgiving in Canada this month and as I do every year, I pulled out this old post to refresh my memory on how to make my cranberry sauce. I thought since the American Thanksgiving was coming up soon, that it would be nice to re-share this classic Thanksgiving recipe!
Cranberry sauce is one of those things that you either love or hate. Kind of like mince pies. My reluctance to eat cranberry sauce myself could stem from my own youthful memories. My mother, not a fan of it either, would grudgingly serve it by dumping a can of cranberry sauce into a dish and placing it on the table. It would sit there, rings and all in a jelled mass. She didn't so much as mash it into the bowl. Nothing looks so unappetizing as seeing a jellied mound of red stuff with can rings.
However, a few years ago I started hosting Thanksgiving and since my husband and his father absolutely love cranberry sauce, I figured I would try and make it from scratch. After all, everything tastes better homemade, am I right? Years later, it is the most asked for special treat at my dinners. My husband and his dad love it and even two of my three kids love it.
In fact, I started making a double batch so there would be lots of leftovers. I have to admit that even I now find it tasty. It's nice and tart and fresh. I do draw the line at putting it on my turkey though. Yuck.
5 Simple Steps to Amazing Cranberry Sauce
This recipe is so easy even the most basic of cooks can manage it. It takes very little time to prepare and can be made a day or two ahead.
8 oz cranberries1 cup sugar
1/2 cup water
1. Make sure you pick over the cranberries carefully. Use only the ripest or reddest berries and remove anything that looks yucky so you don't add in any nasty or odd flavours to your sauce.
2. Add sugar and water to a medium-sized pot and bring to a boil, stirring frequently.
|Hear the cranberries pop!|
3. Add cranberries and reduce to low heat and simmer 10 minutes or until cranberries pop. And I do mean pop. You will hear them literally popping in the pot. I made sure all of mine were popped and good and soft.
4. Remove from heat. Using a potato masher - mash the berries. My family prefers their sauce to have small chunks of cranberries but you can mash it down to more of a puree if you like.
5. Allow to cool at room temperature before placing in the fridge. The sauce will set as it chills.
I'd definitely make this the day before to give it plenty of time to set but the morning of works just as well. For an added variety, you can add some orange zest or a drop or two of orange essential oil to give it that extra flavour. Many people also add walnuts or pecans to the sauce but we prefer to eat ours plan.
What's your favourite Thanksgiving dish?
I buy my essential oils here.