This tasty and versatile Cranberry Sauce recipe will make this traditional Thanksgiving side simple - just pop open a jar, spoon the contents into a bowl, and serve!
Growing up, I used to be one of those people who would only eat the can-shaped cranberry sauce. You know what I'm talking about: the kind that jiggles out of the can whole and that you can slice.
But then, in my first year of blogging, I tried my hand at real cranberry sauce with fresh, whole cranberries, and there was no going back for me. The taste was simply not comparable to the canned stuff.
When I began hosting Thanksgiving later that same year, I was already knee-deep in my canning adventure - and I soon realized that I could have the best of both worlds. I could still have my own favorite homemade sauce, just the way I like it - but I could make it a month or two in advance and have one less thing to worry about when I began our Thanksgiving meal preparation. A win-win in my book!
As always, feel free to choose your own favorite spices and booze...and, if you're not a huge fan of orange juice, try lime juice and zest instead!
For other tangy treats, consider this rhubarb jam recipe.