Homemade Cranberry Sauce is way easier than you imagine. If you love the tin can version, this recipe is for you!
When you sit down for Thanksgiving dinner, what do you reach for to put on your turkey? Some people are in the gravy-only camp, spooning it over half of their plate. Turkey, stuffing, buttermilk mashed potatoes, all pulled together with homemade turkey gravy.
Then there are those who stand firmly by the cranberry sauce. They see no reason to repeat the flavors of the turkey with the gravy itself, but rather wish to enhance their holiday dining experience with the contrasting flavors of the tart-sweet cranberry sauce. Their plates, and subsequent day-after turkey sandwiches, are piled high with almost as much cranberry sauce as turkey, and they like it that way, thank you very much.
Then you have people like my father, who will happily mix the two. Unwilling – or unable – to choose a side, they gladly mingle the savory, sweet, and tart all together. While I may not exactly join my father with this flavor mash-up, I must agree that with all of those savory dishes, having a little bit of tart cranberry sauce is a must for balancing out your Thanksgiving plate.
While my family has always been big fans of my aunt’s Texas Cranberry Chutney, I know many families who cannot have a Thanksgiving dinner without the traditional canned cranberry sauce. You know what I’m talking about: the kind that plops out of the can, with the can’s ridges firmly imprinted into the side.
I get the allure of the canned stuff, I really do. It is traditional, not to mention easy. But what if I told you that you could make your own Jellied Cranberry Sauce, free of gelatin and preservatives…and that it would be incredibly easy…and that, since you can control the amount of sugar that goes into it, you can make it as tart or as sweet as your family likes? Are you sold yet? Because I sure am.
Make sure to complete your dinner with the other great Thanksgiving recipes available on Food Fanatic!
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