There's nothing that breaks my heart more on Thanksgiving than to see a gelatinous log of shiny cranberry sauce that's been transferred straight from the can to a plate and regarded as nothing more than an afterthought.
Is it too much that one of the best foods of the holiday season be treated with a little respect and -- dare I say it -- compassion?
It's not like cranberry sauce is all that difficult to make. In fact, here are three easy cranberry sauce recipes to spruce up your Thanksgiving table this year.
Fresh cranberries, if you can find them, are the best way to go. My favorite part about them? When you cook them down, they make a deliciously satisfying pop!
Cherry-Cranberry Sauce (from cdkitchen.com)
- 2 1/2 cups cranberry juice
- 8 oz. dried tart cherries
- 1 cup sugar
- 12 oz. fresh cranberries
- 1/4 teaspoon ground cloves
Simmer cider in heavy, large saucepan. Remove from heat. Add cherries and let stand -- about 8 minutes. Mix in sugar, cranberries, and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours.
Frozen cranberries work just as well. This recipe is a favorite in my house.
Cranberry-Pomegranate Sauce (from Food and Wine)
- 1.5 pounds (6 cups) frozen cranberries
- 2 cups sugar
- 1 cup pomegranate juice
- 2 cups fresh pomegranate seeds
In saucepan, combine cranberries with sugar and pomegranate juice. Bring to a simmer and cook until most of the cranberries have burst, stirring occasionally (about 10 minutes). Scrape sauce into bowl and let cool (about 2 hours). Fold in pomegranate seeds. Serve sauce chilled or at room temperature.
And, if you can't imagine Thanksgiving without canned cranberry sauce, there's a recipe for you, too: Doctor up that jelly!
- 1 (16 oz.) can whole cranberry sauce
- 1 (10 oz.) can Mandarin orange slices
- 1/4 cup chopped walnuts
Mix together cranberry sauce, orange slices, and walnuts. Cover and chill over night.
How do you make cranberry sauce?
Image via Muffet/Flickr