I know it sounds silly, but I love that wiggly jello type cranberry sauce that you plunge out of a can. The kind with the ridges around the outside, which are used as guides in order to cut even slices 😂. I’m the only person in my entire family who does, which is crazy because I am an pretty much an anti-canned food type of person.
I have been making Thanksgiving dinner for about 25 years now, and I have yet to get that can of cranberry sauce on to the table. Every year, I start the dinner dishes and realize that I forgot to put it out. It has become a joke around here. This year, I’m going to make fresh cranberries and they WILL make it out to the table. With a little help from Siri, we will all be enjoying homemade cranberries this year!
To make fresh cranberry sauce, first saute some onions, garlic, fresh sage, fresh rosemary, and fresh ginger.
Add some white wine, the juice and zest of an orange, and some fresh cranberries and simmer about 20 minutes. Be sure to zest your orange before juicing it. It’s kind of difficult to zest a juiced orange😜.
Season with salt and some honey to balance the tartness of the cranberries.
Cook a few more minutes and stir to break down the cranberries. Be sure to taste and adjust the seasoning, if needed. Keep in mind, cranberry sauce is supposed to be tart.
Serve warm as a Thanksgiving side, or chill and use as a chutney for a yummy left over turkey sandwich. Be sure to have Siri remind you to serve your cranberry sauce!