This is good. Why? Because it’s simple. When you’re in charge of a Thanksgiving feast, your best friend is preparation.
The Boss’ mom is in town and since I love her and I love turkey, I thought we should do an early Thanksgiving of sorts. I’ve hosted Thanksgiving before, and while it can be a bit of a frenzy, it doesn’t intimidate me.
And so, my friends, follows a recipe for Cranberry Sauce, made two days in advance. Simply cover and refrigerate, then bring to room temperature or heat slightly before serving. Pretty please try making your own cranberry sauce – you’ll never go back to the canned stuff!
- 600g frozen cranberries
- 1 1/4 cups orange juice, no pulp
- 2/3 cup packed brown sugar
- 1/3 cup white sugar
Thaw cranberries in a bowl on the counter. This will take a couple of hours. If you can, mix them with your hands once or twice while thawing.
Throw all ingredients in a pot on medium high heat, stirring, for 15-20 minutes. It will reduce down and the cranberries will start popping – this is good.
That’s it! Garnish with some lemon zest, and you’re good to go. EASY. Do it.