Thanksgiving Cranberry Sauce

As Thanksgiving approaches, my favorite holiday, there comes that time where we all begin thinking about what to make for the family gathering. I say this is my favorite holiday for many reasons. For one, I cannot tell you how excited I get days in advance planning out the menu and compiling all of the ingredients, and the day of, waking up early, getting the bird prepped and in the oven, then doing the mise en place for the rest of the dishes. As I often like running the show for Thanksgiving, I understand that others like to contribute to the gathering, including my wife.

Thanksgiving Cranberry Sauce Recipe

My wife surprised me a few years back with a bowl of cranberry sauce. She asked me to go to the store and pick up cans of cranberry sauce (yes, cans), mandarin oranges, and walnuts. She presented the dish at the table, and it was very good. That day, I never understood what she loved about cranberry sauce, especially from a can, but this is the day where you really start to understand what your family members enjoy, right? My father-in-law still loves the classic green bean casserole, my grandma-in-law was extremely aggressive about getting the turkey wing, and my mother-in-law simply loves a great salad.

So understanding that my wife loves the cranberry sauce, I figured I would twist it up a bit, and show her how you can rid of the canned cranberry sauce, and do it yourself. This super simple cranberry sauce is packed with fresh ingredients, making it something wonderful for the Thanksgiving table.

Ingredients:

  • 12 oz bag of fresh cranberries
  • 1/4 cup of fresh blueberries
  • 1/4 cup of fresh raspberries
  • 1 cup of water
  • 1 cup of sugar
  • 1/2 lime, zest only

Begin by picking over your cranberries, removing any wilted or damaged ones. Rinse them to clean them off, along with the berries, and place in a sauce pan, with one cup of water and sugar. Bring to a simmer, then with a potato masher, lightly mash. You want some texture with the sauce, so don’t even consider mashing them like your creamy mashed potatoes.

Remove from the heat and let the mixture cool to room temperature. Add your lemon zest, mix, and place in the refrigerator, allowing for the sauce to thicken.

Packed with a great mixture of tartness and sweetness from the berries, this one will not only surprise your guests, but it will surprise you as well. Great the day of, but even better the following day (my favorite as well) for leftovers.

Thanksgiving Cranberry Sauce
 
Ingredients
  • 12 oz bag of fresh cranberries
  • ¼ cup of fresh blueberries
  • ¼ cup of fresh raspberries
  • 1 cup of water
  • 1 cup of sugar
  • ½ lime, zest only
Instructions
  1. Begin by picking over your cranberries, removing any wilted or damaged ones. Rinse them to clean them off, along with the berries, and place in a sauce pan, with one cup of water and sugar. Bring to a simmer, then with a potato masher, lightly mash. You want some texture with the sauce, so don't even consider mashing them like your creamy mashed potatoes.
  2. Remove from the heat and let the mixture cool to room temperature. Add your lemon zest, mix, and place in the refrigerator, allowing for the sauce to thicken.
  3. Packed with a great mixture of tartness and sweetness from the berries, this one will not only surprise your guests, but it will surprise you as well. Great the day of, but even better the following day (my favorite as well) for leftovers.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>