It seems like cranberry sauce and sweet potatoes are kind of the ugly stepsisters of the Thanksgiving table–they’re presence seems to be guilt-induced, there’s plenty left over, and those leftovers often find themselves cold and lonely in the refrigerator as the rolls, mashed potatoes, and turkey get eaten in the days after Thanksgiving. Well, no more.
Not only do we hope that this recipe will help you like cranberry sauce more, but also see that you can use it in lots of different ways, not just for an obligatory taste with your turkey.
Can we get one thing clear? Cranberries don’t belong in gel form. If you LOVE slices of jellied cranberry, then more power to you, but if that’s all you’ve ever had and you don’t like cranberry sauce, then this year is the year to expand your horizons! This sauce is thinner than any commercial cranberry sauce, which I think makes it perfect for dipping without feeling overwhelmed by the sometimes-bitter cranberry flavor. It’s also awesome on sandwiches year-round (if you can track fresh cranberries down year-round!)
One of the things I love is that you can pop it in the oven. You could certainly do it on the stovetop, but then you have to babysit it. I don’t know about y’all (see how well I’m adjusting to life in the South?), but paying attention to sticky substances bubbling on the stove on Thanksgiving is not something that generally works for me.
This way, you can pop the cranberries in the oven while your turkey, stuffing, or rolls are baking and you don’t even have to think about them again. Easy. Which is something we definitely all need.
Okay, upon the suggestions of you, our lovely readers, I made our T-day cranberry sauce with a cinnamon stick and the tiniest pinch of cloves. Oh, holy heck, it’s so good! So I’m adding that to the ingredients list as optional but strongly encouraged! Thanks, girls!!
Recipe by Our Best Bites
1 bag cranberries
1 c. white sugar
1 c. orange juice
1 c. water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.