So with Thanksgiving holiday arriving this week, I wanted to share a recipe that you could add to your Thanksgiving spread. It is so easy to make. So cheap! (Cost me about $1.50 for 24 oz) And on account of the busyness of the holiday season, this will be a short post. For my benefit and yours! So without further to do I’ll dive right in.
I got the basics of this recipe from the Better Homes and Gardens Red Plaid Cookbook (2012).
All you need is a ratio* of 2 cups of fresh cranberries to 1 cup each of water and sugar. Plus…1 teaspoon of ginger. Which I think really makes the recipe special. But then again I’m positively addicted to cranberries and ginger both. Call me crazy haha.
Because I wanted to make this ahead of time, I went ahead and put it in the freezer. With all of that sugar, it shouldn’t go bad but I didn’t want to take any chances.
I love this homemade cranberry sauce and if its not clear from this post already, I try hard to advocate homemade cranberry sauce as an alternative to the canned kind. Am I opposed to using canned products? No, not at all. I think canned stuff is great. But I think eating canned food in moderation is also great. We eat a lot of canned peaches in my household during the winter because peaches aren’t in season. But when something like cranberries are in season, why not take advantage of it and make some awesome sauce to compliment your turkey?
*I used a whole 12 oz bag of cranberries, which was 3 cups. So I used 1 1/2 cups of water and sugar and grated about 2 tsp of ginger. It made 3 cups of sauce.