Hello there friends, long time no post. Let's start today with a debate.
Canned or fresh?
That's right. Canned or fresh cranberry sauce on your Thanksgiving table?
Honestly, is this really even worth debating?
And, admittedly, I have taken a slice of the can shaped cranberry blob in Thanksgiving past.
Yes. Yes I have.
In my opinion cranberry sauce is an essential part of the Thanksgiving table.
It is the tart-sweet counterpart to the savory deliciousness of turkey, stuffing, mashed potatoes and gravy.
It is the key ingredient to the day after Thanksgiving leftover sandwich.
Before I knew how easy it was to make your own.
It happened many a Thanksgiving ago in Hermosa Beach, in a house that had a stripper pole in the basement (just for fun. Don't ask.) and a ladder to the attic with a very cool guest room for us girls. We decided to have a "friend Thanksgiving" the weekend before real Thanksgiving.
So, can shaped cranberry blob or the real deal?
That's not even a question.
P.S. Mandarin's are in season! My mom picked mine up at the Mandarin Festival.
2 12oz. bags fresh cranberries
4 mandarin oranges, peeled and sectioned
1 cup pomegranate juice
1/2 cup water
1/2 cup brown sugar
1 cup white sugar
1 tablespoon peeled and minced fresh ginger
1/4 cup honey (I use raw)
1 teaspoon cinnamon
Add cranberries, mandarins, water and pomegranate juice to a large saucepan or pot.
Bring to a boil, then reduce to medium high heat.
Simmer until cranberries begin to pop open.
Add sugars, ginger, honey and cinnamon, stir frequently and continue cooking until well blended.
Remove from heat and let cool.
Transfer to a sealed container and keep overnight in fridge before serving.
(The sauce will seem thin at first, don't worry, it will thicken in the fridge overnight.)
You can prepare the cranberry sauce 2-3 days in advance.
Happy Turkey Day everyone!