Cranberry sauce is one of my favorite Thanksgiving traditions. It's delicious on turkey, and even better as the sweet glue on turkey sandwiches. A few years ago, I made the leap from canned sauce to homemade. It's easy and a fun way to put your own mark on the special day.
My recipe came out of necessity and what happened to be around my kitchen. Here's my recipe:
-bag of fresh cranberries
-1/4 to 1/2 cup of vanilla sugar
-1/2 tsp cinnamon
-pinch of sea salt
-rinse & drain fresh cranberries, pick out & discard any mushy ones
-put cranberries & vanilla sugar into a tall stock pot, stir and heat to medium
-zest all 3 clemintines into the pot, then juice them into the pot as well
-add cinnamon and pinch of salt, stir
-cover and let simmer for 5-10 minutes, stir occasionally
-when all of the cranberries have popped, turn off the heat and let the sauce cool
Cranberry sauce tends to linger in the fridge after the holidays. I recommend using it as jam on toast for a quick breakfast, or consider stirring it into your bowl of steel cut oats. What are your post-holiday uses of cranberry sauce? Do you make your own sauce?