Cranberry Sauce
Happy almost Thanksgiving!!!
Thanksgiving has always been my favorite holiday……ummm, helloooooo turkey, stuffing, mashed potatoes, and the beloved pumpkin pie! But all the delicious food aside, it goes back to the feeling of Thanksgiving morning. That morning I 100% knew that my Dad would be in the kitchen getting things ready to start the turkey and make his famous stuffing, the parade would come on TV, and I would be stealing stuffing while being given a hard time that there wouldn’t be any left for dinner if I didn’t stop eating it all! “What do you think? Do we need more of this or a little more of that?” A little more of whatever we decided would be added and then more would be ‘sampled.’ It was amazing!
After leaving home Thanksgiving was the holiday I missed most; then we were lucky enough to get stationed close to home for a few years and Thanksgiving at our house with family and friends and cooking with Pops was the absolute BEST!! Thankfully, my kids now love to help with the beloved stuffing and ‘sample’ just as I did. For me, it’s those little traditions, especially in the kitchen, that mean the most!
Now onto the topic at hand- this cranberry sauce comes together sooooo quickly and is delicious; the perfect amount of tart, but not sour! Even if you don’t like cranberry sauce with your turkey dinner, make it for a Thanksgiving appetizer; pour the cranberry sauce over cream cheese and serve with crackers…….I have been sitting here snacking on it this afternoon and can’t stop myself, it is freaking delicious! The kids are also devouring it so time will tell if any actually makes it to our dinner table…..
Cranberry Sauce Recipe:
3 cups fresh or frozen cranberries
2 teaspoons orange zest
1/4 cup freshly squeezed orange juice
3/4 - 1 cup water
1/2 cup honey
1/2 teaspoon rosemary, dried or fresh chopped
1/4 teaspoon salt
Combine all ingredients in a small/medium size saucepan; bring to a boil on the stovetop over high heat
Once at a boil, reduce heat to medium and let simmer for about 15 minutes, while stirring occasionally, until thickened
Once thickened, remove from heat and let cool
If not using right away, transfer to a jar or bowl and refrigerate until ready to use
Once cooled it can also be spooned/poured over cream cheese to have as an appetizer with crackers
*Makes approximately one 16oz jar of cranberry sauce