No need to buy extra ingredients for this cocktail; it makes use of what's on hand by calling for cranberry sauce to add sweetness and heft. It's the perfect example of hitting two birds with one stone. That, my fellow cooks, is definitely something to be grateful for.
Cranberry sauce may be something of an afterthought on many Thanksgiving tables, but not mine. When it comes to the condiment, each year, I've been known to be predictably unpredictable.
One year I tackled a basic cranberry sauce, followed by a caramelized onion rendition the next. Then came a zesty, four-ingredient version, followed by last year's pick, a controversial fresh cranberry salsa with jalapeños.
This November, I'm putting aside my worries of cranberry sauce not jelling; my no-fuss Friendsgiving calls for an equally no-muss cranberry sauce. This condiment, with its crunchy texture and addictive tartness, will blow your mind. It takes just five minutes to make — and about as much time to devour straight out of the food processor! Don't expect any leftovers with this fast cranberry recipe.
Cranberry sauce is a quintessential part of a Thanksgiving feast, so don't treat it like a congealed, canned afterthought. Homemade cranberry sauce is so easy to make — not to mention healthier than its store-bought jellied counterpart. Our orange cranberry sauce marries classic Fall flavors; for a slightly different variation, try this cranberry pomegranate sauce recipe.
Boil the cranberries for at least 10 minutes — this will allow the berries to release the fruit's pectin. For maximum firmness, include the full amount of sugar in a recipe; it helps the sauce set. (You can use less sugar, but it won't be as firm.) Let the sauce cool at room temperature before chilling it.
As a very last resort, if your cranberries still aren't jelling, try adding a teaspoon of pectin and boiling for five minutes. Cranberry sauce keeps well in the refrigerator, so if you make it the day before, it'll have time to come together well before your guests arrive.
Worried that your turkey's too dry? Gravy's too lumpy? Bread doesn't rise? Then write us in the YumSugar Community to get that problem solved!
Source: Flickr User slgckgc
Eschew your canned crimson collection, and you've got several directions in which to take the tart condiment: Add extra dimension with lively citrus and fresh ginger, or transform cranberry sauce into a savory condiment with the help of garlic, marjoram, bay leaves, and tomatoes. Up the jewel tone with sweet sugar beets, or mold your very own cranberry jelly. For some inspiration, check out an exhaustive collection of cranberry recipes at KitchenDaily.
Source: Flickr User busbeytheelder
When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.
The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich.
If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.