Thanksgiving is just over a week away, and I am more excited than usual this year because I will be celebrating the holiday in my hometown for the first time in 16 years! The Goose is super excited, too, because he’s never spent a holiday at his Grandma’s house. (Though I’m not excited about the ridiculous amount of snow they already have up there!)
Even though we are going up away for Thanksgiving, I will still be doing most of the cooking. This is exciting because I love making Thanksgiving dinner. I have several tried-and-true recipes that I have been making for years. In the upcoming days watch for my recipes for homemade stuffing, herb roasted turkey, creamy mashed potatoes, delicious homemade gravy, and soft, buttery crescent rolls.
Today I am sharing my recipe for homemade cranberries. Growing up, my family always served cranberry sauce from a can with our Thanksgiving dinner. I like fresh cranberries much more, not just because the texture is much different than canned, but also because you can liven up the flavor by adding a hint of orange. And they are so delicious…
Cranberries come in a bag that is perfect for freezing. Because they are only available for a limited time, stock up now and just toss them in your freezer! When you’re ready to cook them just take them out of the freezer and use them in your favorite recipe. There is no need to thaw them out ahead of time.
1 bag cranberries
1 cup sugar
3/4 cup water
1 orange, zested and juiced
Use a microplane, or a small grater, to zest your orange. Then slice the orange in half and squeeze it to release as much of the juice as you can.
Combine the juice from the orange, sugar and water in a small sauce pan. Cook over medium high heat until boiling, stirring to dissolve the sugar.
While the water mixture is heating, rinse the cranberries and quickly look through them, removing any berries that are wilted or look aged.
Once the water mixture is boiling, add the cranberries. Reduce the heat and simmer until nearly all of the cranberries have burst open.
Once all of the cranberries have opened remove them from the heat and stir in the orange zest. Let the cranberries cool, cover them with plastic wrap or store them in an airtight container, and store them in the refrigerator.
Cranberries are best served cold, so I usually make them the night before. Plus, that’s one less thing I need to do on Thanksgiving Day.