This post originally appeared on our sister blog, My Clean Kitchen.
Of all the recipes I make at Thanksgiving and Christmas, this is the one that has stayed constant. I have been cooking for the holidays for about 15 years now. I started a few years before getting married, and have continued to cook for one or both of the Holidays every year. This is the one recipe that I have consistently made, every one of those years.
To be completely honest, I’m the only one in my family who ever eats it. My husband prefers canned cranberry. My daughter won’t eat cranberry sauce at all. My dad likes a cranberry jello salad that my mom used to make. But, I make this religiously every year, for myself. Its deliciously tart. I love adding a bit to every bit of turkey or stuffing. I add it to my leftover turkey sandwiches. I add it to my plate of leftovers and mix it in with my reheated stuffing. Its just plain good. Its also beautiful. The orange adding a beauty and zing that can’t be replaced.
My love affair with this recipe will continue for years to come, I’m sure. I hope you love it as much as I do. For me, its self care. While I know that no one else will eat it, I continue to make it. Just for myself. I pretend other will eat it every year. But in the end I’m the only one who winds up with any on my plate.
I hope you enjoy it as much as I do. Do you have something you make every year that no one else eats? I’d love to hear your story.
- 2 cups cranberries
- 1/2 cup granulated sugar or palm suger
- Juice from 1 orange
- Zest from 1 orange
Instructions
- Add all the ingredients to a medium sauce pan over medium heat.
- Stir occasionally.
- Cook until most of the cranberries have burst.
- Transfer to bowl and chill. (Could also be served warm, but I like it cold!)
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