OK, so another traditional Thanksgiving food I can live without is cranberry sauce from a can. What is that stuff anyway? You open the can go to 'pour' it out and it makes a sloooop plopping sound when it finally hits the plate. Oh, then the rings on the sauce, you've gotta love that. You know what I am talking about, the can rings. They stay there and never leave - I bet you could leave it sitting out for weeks and the rings would still be there. Oh, this sounds like a great experiment for my kids. I'm really not sure this stuff is even edible. I wonder what it does to your insides. Hummm...
So, here is my version of Thanksgiving cranberry sauce. It really isn't that much harder than opening a can & you can make it the day before and put it in the fridge.
1 12 oz package fresh cranberries
1/2 cup packed dark brown sugar
1/2 cup orange juice
1/4 cup water
1 1/2 TBL honey
1/4 tsp allspice
1 cinnamon stick
Combine all ingredients in a sauce pan over medium-high heat bringing to a boil. Reduce heat and simmer for about 15 minutes or until slightly thick. Cool completely, discard cinnamon stick.
(I think this recipe came from Cooking Light.)
So, here is my version of Thanksgiving cranberry sauce. It really isn't that much harder than opening a can & you can make it the day before and put it in the fridge.
1 12 oz package fresh cranberries
1/2 cup packed dark brown sugar
1/2 cup orange juice
1/4 cup water
1 1/2 TBL honey
1/4 tsp allspice
1 cinnamon stick
Combine all ingredients in a sauce pan over medium-high heat bringing to a boil. Reduce heat and simmer for about 15 minutes or until slightly thick. Cool completely, discard cinnamon stick.
(I think this recipe came from Cooking Light.)
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