December is officially here! That being said, it's time to bring the thanksgiving series to a close and refocus on some Christmas time classics. To finish off the series, here's a recipe that's a classic Thanksgiving dish but also useful for recipes throughout the rest of the holidays, too.
Cranberry orange sauce
Ingredients-
4 cups orange juice (with pulp, if you can!)
1 cup sugar
1 1/2 pounds fresh cranberries
Directions-
In a large saucepan dissolve the sugar into the orange juice. Bring to a boil and add cranberries all at once. Bring back to a boil for 2 minutes. When cranberries start popping, lower temperature and simmer for about 20-25 minutes. Stir frequently and feel free to smash those cranberries up! When you're finished simmering, the sauce should be slightly thickened. Pop it in the fridge, or in my case I set it outside in the Pennsylvania cold to let it set. It will be ready to eat once cool
Helpful hint: Be careful what utensil you use for this sauce! Cranberries can stain big time. I learned this the hard way with my favorite wooden spoon....
....whoops.
This sauce is great for your traditional thanksgiving fixings (or your not so traditional ones...see my other posts!) but it has some other uses too! Try it on a ritz crackers with cream cheese as a snack, or even replace your regular jelly with this on your lunchtime PB&J. We had so much left over I even used it as a mix in with my vanilla greek yogurt. The possibilities are endless!
Once and for all my friends, I hope you had a wonderful Thanksgiving. I've had fun with these mini posts and look forward to some more creative cooking for Christmas!