That special time of the year has rolled around once again. As soon as November arrives my mind begins to turn to the upcoming Holidays. One of the first things I think about is all those wonderful holiday treats.
Our local grocer has begun to stock fresh Cranberries.
When I was a kid Cranberry sauce was some form of unappetizing jell that slid out of a can and sat on the table in an odd, unnatural cylinder shape, virtually untouched. It was tradition, so it had to be there, even though no one seemed to like it. Now, as an adult I’ve come to realize it’s not the Cranberries I didn’t like – it’s the can. There are many things that can be made with these little red beauties, but perhaps the most widely accepted is this traditional Holiday side dish.
This is my favorite Cranberry Sauce recipe. It involves no cans!
You will need:
2 cups Fresh Cranberries
1 Mandarin Orange – a regular Orange will do in a pinch
3 Tbs Brown Sugar
2/3 cup Sugar
1/4 cup Water
1/2 tsp Cinnamon
Peel the Mandarin Orange and remove the skin from each section.
Wash the Cranberries and put them in a sauce pan along with the other ingredients. Cook on medium heat. They should reach a low boil for about 30 minutes, until the berries break open and the sauce thickens.
Serve with Turkey if you are feeling traditional. If you want to try something different, check back with me tomorrow!