Cranberry Sauce was one of my sister’s and my favorite parts of Thanksgiving, however in our house it looked a lot like….
Cranberry Sauce in a Can
It just wasn’t Thanksgiving in our house unless the cranberry sauce had lines in it.
Cranberry Sauce with Lines
This year however I am willing to explore my options, and possibly take a step away from the sauce with the lines. This is all dependent on me finding a PERFECT alternative. I’ve decided to start here, or rather on AllRecipes. I came across this recipe for Cranberry Sauce. This looked like a good starting point for me, and I was all set to go. Until I started scrolling through the reviews at the end of the recipe, and came across one that suggested I use:
Ingredients
- 12 ounces of cranberries
- 1/2 cup white sugar
- 1 cup orange juice
- 1/2 cup light brown sugar
- 1/4 tsp. cinnamon
Always the adventurer, I decided to go with this take on the recipe. I started by combining the sugars, cinnamon, and orange juice in a large saucepan. I then heated the mixture on medium heat until the sugars and cinnamon dissolved in the orange juice.
Sugars, Orange Juice, and Cinnamon
Once the sugars and cinnamon were dissolved, I stirred in the cranberries.
Cranberries
I then turned the heat up, and covered the saucepan. Then all I had to do was wait for the cranberries to POP!
Poppin' Cranberries
After about 10 minutes, all the cranberries had popped, and I removed them from the heat, and poured the contents of the saucepan into a bowl to cool.
Cooling Cranberry Sauce
As the sauce cools it will thicken, and when it is completely cool it can be served. I’m a little sad that it won’t have lines on it, but it sure looks tasty. It also tastes tasty. I could certainly make a case of this on my family’s Thanksgiving table, though I’m sure it will end in a taste test.
Ready to Serve
I hope you are all enjoying getting ready for the approaching holiday!
Bon Appetit!
Simmer Down 