Thanksgiving Cooking

Hope you are having a lovely Thanksgiving weekend!

Although I’m aware that it’s a bit late to be sharing my recipe for cranberry sauce, you can really make this year-round, if you have cranberries in your freezer.  Now is the time to stock up!

This cranberry sauce is absolutely perfect, if I may say so myself. It is the perfect balance of sweet and tangy, and the texture is soft, but not gelatinous like that stuff in a can.  It’s fruity perfection. Serve it with turkey, chicken, ham, or spoon it over your brie en croute, as we did yesterday.  It is best made the day before you want to eat it.

ROSE’S CRANBERRY SAUCE

12 ounce bag of cranberries, rinsed and picked over

8 ounce can crushed pineapple, with juice

1/2 cup orange juice

1 cup sugar

Combine all in a saucepan and bring to a boil.  Boil gently for three minutes, then reduce heat to medium, and simmer for five minutes more, or until most of the berries have burst, and the sauce has thickened.  Mash any remaining berries with the back of a wooden spoon.  Pour into heatproof container and chill.