I know there’s so many of us that grew up eating the can shaped cranberry sauce with our Thanksgiving meal, and maybe even our Christmas one too. It’s become such a custom for so many, and the shape of the can even makes it easy to slice, or is that just me?
Anyhow, a few years ago I began hosting Thanksgiving at my house. I have to admit that the very first year was stressful. You have to have time management skills, and be sure to shower, dress, and do your makeup and hair early. Also do the grocery shopping early, and start your cooking at least 1-2 days beforehand (we have a large family, so this is mandatory!) Needless to say, that first year was a stressful one! I was happy to just pop open a can for my cranberry sauce and that was the end of that.
The following year though, I began to get a little braver. This was when I started really getting into wanting to make things “from scratch”. I toyed around with the idea of making cranberry sauce from scratch, but eventually didn’t, because I thought it was going to be too difficult. I was so wrong though! The next year I really did make it, and fell in love with the dish and the simplicity of preparation. I’ve since changed the recipe a bit here and there. This is now my faithful cranberry dressing dish that I always keep in rotation during the holiday season. I hope you and your family enjoy it as much as we do, needless to say, we’ve never gone back to canned!
I mentioned here that I’d be posting my favorite Holiday dishes, and some may be old pictures. I’m grateful I have any pictures to post of this dish, but I will definitely be updating the photos after this holiday season with my step by step photos that you are probably accustomed to by now. So pardon the quality of this cell phone photo!
- 12 ounces fresh cranberries
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/4 teaspoon cinnamon
- 1 cup orange juice, no pulp
- In a medium saucepan over medium heat, dissolve the sugar and cinnamon in orange juice.
- Stir in the cranberries and cook until the cranberries all start to “pop” (about 10 minutes).
- Remove from heat and place sauce in a bowl or casserole dish.
- Refrigerate, sauce will thicken as it cools.
- Serve cold, and enjoy!