Say good-bye to the jelly texture of canned cranberry sauce and hello to fresh, easy and delicious cranberry sauce from scratch.
I feel like each year the holiday’s approach more quickly than the year before. One minute I am battling the 100 degree weather of July and then I blink and the Halloween candy is out and I am planning my Thanksgiving menu.
I absolutely LOVE Thanksgiving. I love fall, I love the warm cozy colors and feelings you get and I love comfort food. I especially love preparing and serving large meals. Even though it’s usually just the two of us on holidays, we still go all out with our Thanksgiving feast.
A lot of families have a set menu when it comes to holidays, especially Thanksgiving, using the same recipes that have been used for generations. Now, I am 100% all for traditions, I’ve discussed the importance if them in previous posts, but I am also team “let’s create new traditions”. So, if you come from a family where canned cranberry sauce is always on the Thanksgiving table, I am here to help you change that.
I don’t know why this still exists. I don’t know how there are people out there who genuinely like the strange flavor and texture of canned cranberry sauce. As a kid it horrified me the way it held its can shape on the plate but would slightly giggle as it got passed around. I’m cringing now just thinking about it. My mom made me try it at my grandparent’s house once and I swore off of it after that.
A few years later my dad was cooking Thanksgiving and he taught me how to make cranberry sauce from scratch with fresh cranberries and my life was forever changed. That is the recipe I am here to share with you today!
A few weeks ago I was craving Thanksgiving. So we made it. On a Wednesday.
This cranberry sauce is a must on my Thanksgiving table. It has actually become one of my husband’s favorite parts of the meal! He will always question the amount I am making just to make sure there will be plenty of leftovers.
This recipe is a perfect balance of sweet and tart. A Thanksgiving plate is typically all savory and this side brings a little balance and a great brightness to your plate and to your palate. And it’s SO easy to make! I don’t know why anyone would ever go back to canned cranberry sauce after trying this one.
Bonus points because this dish is even better if you make it the day before and just take it out of the fridge an hour or 2 before serving (you don’t want cold cranberries on hot turkey!). This gives you more time to focus on your other dishes.
I hope that you and your loved ones have a wonderful Thanksgiving and I hope that you enjoy this recipe as much as mine does.
Y’all come back