One of the many reasons I love Thanksgiving so much is because it's the only time of year you can buy fresh cranberries in the store. Even as a picky eater in childhood, I have always loved cranberry sauce. The whole berry canned variety will do in a pinch, but my mom spoiled us with homemade and it is that which I truly prefer. A homemade batch is my yearly contribution to the Evans' family Thanksgiving table. I always make a double or triple batch so we can enjoy it before, during, and after the holiday!
It's basically the staple recipe on the bag of cranberries, with lots of my own variation. I substitute orange juice for half of the liquid, and I simmer cinnamon sticks, allspice, and cloves to infuse the water for the other half. I often stir in a tablespoon or so of brandy just after boiling the berries, too.
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| One of Jeff's favorite meals: tender turkeyloaf with pineapple glaze, candied sweet potatoes, spiced cranberry sauce, and a green veggie for good measure & pretty color! |
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