In a few days time, we’re hosting our first family Thanksgiving dinner. We’re going to have 12 people gather round and feast on some deliciousness that I will be cooking up.
I’ve always wanted to make my own cranberry sauce, and I was looking for things to do this week that could be prepped ahead of Sunday’s dinner, so tonight – Cranberry sauce was made.
What you need:
- 12oz bag of fresh cranberries (give them a wash before use)
- 1/2 cup of very pulpy orange juice
- 1 tbsp of lemon juice
- 1 tbsp water
- 1/4 cup of white sugar
- pinch of sea salt
- a splash of cognac
- In a large saucepan, combine orange juice, lemon juice, water, cognac and sugar.
- Bring to a rolling boil and add cranberries and salt
- Stir cranberries frequently until they start to burst (takes about 10 minutes)
- Once they start to burst, mix for 1 minute then remove from heat
- Transfer to a bowl and leave to cool
- Sauce will thicken as it sits
- Give a stir to fully combine and then transfer to mason jars and put in fridge
- Since there’s no preservatives, I would use it within a few days time
What are your favourites to serve with a Thanksgiving dinner? Leave your thoughts in the comments below!