Okay…so November is upon us.
That means two things: (1) Oh my gosh I’m moving to Texas within less than 30 days (eek!) and (2) Thanksgiving!
Thanksgiving has got to be one of my absolute favorite holidays. I love the food, the friends and the family aspect of Thanksgiving. Um…did I mention the food part? Cuz that’s so good. How can you beat a day you spend all day with family while you cook, eat, watch football and then eat some more? Right?
Well, in the Thanksgiving spirit, you will see several of my favorite Thanksgiving recipes posted on this blog over the next few weeks. By the time Thanksgiving comes, you will have seen everything I have on my Thanksgiving table. I started my Thanksgiving food-a-thon last week with my favorite mashed potatoes recipe ever. I hope you try them out.
The great thing about these recipes is you can have them all year round. It’s such a shame, in my opinion, that people save one day a year to have such great food, like the stuffing, the cranberries and the pie.
Okay…onto the recipe! Oh my goodness, people, please try this cranberry sauce. If you’ve never made cranberry sauce and you usually buy the canned stuff, you really won’t know what hit you. My mom always bought the canned stuff when I was growing up, so I didn’t even know something else existed. I tried making my own cranberry sauce a few years ago when I saw a recipe in a magazine and I was hooked. Talk about never going back!
The flavor combination of the fresh cranberries, orange juice, honey and bursts of freshly grated orange zest make this cranberry sauce to die for. You heard me: to. die. for. Try these out and you’ll see what I mean. They are my favorite part of my Thanksgiving meal (though I am also quite partial to my mashed potatoes and sourdough stuffing, too).
You know me with the simple, right?. Homemade cranberry sauce really couldn’t be any easier. You add together the ingredients (there’s only 4), heat and cool. I mean, c’mon. It’s not even fair. So, so yummy.
1 bag fresh cranberries
1/2 cup orange juice
1/2 cup honey
1 tbsp. freshly grated orange zest
Combine all the ingredients in a medium-sized pot over medium-high heat. As the cranberries cook, they will start to pop. Let cook, stirring occasionally, for about 15-20 minutes until you no longer hear the cranberries popping and it appears the sauce is thickening. Allow to cool and then refrigerate, if desired. As the sauce cools, it will thicken more and more. If you prefer a sweeter sauce, add more honey to taste, as this recipe makes a slightly tart cranberry sauce (‘cuz that’s how I love it).