Cranberry sauce is one of those traditional Thanksgiving dishes that most people I know don’t actually eat. In fact, I don’t think we ever even had it at a holiday gathering when I was growing up. So when we were dividing up dishes to make for Wednesday, I let my friend have it, with the plan for her to buy a can of the jellied stuff.
Then I found an easy recipe for cranberry sauce over on AllRecipes and I had temporary dreams of changing everyone’s mind on cranberry sauce. Except that I couldn’t find cranberries anywhere. Then I found cranberries on sale at Aldi for $.99, so I figured that even if no one eats it, I’m only out $1 and a little bit of time.
I think the hardest part of this recipe was squeezing the oranges to get a cup of orange juice (because I don’t have an orange juicer, which really needs to go on my Christmas list, now that I think about it). The rest was just a matter of patience and stirring. I still have no idea if anyone will eat it, but at least I didn’t slave over it for hours or anything. And it’s absolutely gorgeous in the bowl!
You do need to keep an eye out for colorful splashes; the cranberries pop as they cook, and the juice goes flying. My stove resembled an expanse of polka-dotted fabric by the time all was said and done.
Cranberry Sauce (from Toni at AllRecipes)
- 1 c orange juice
- 1 c sugar
- 12 oz cranberries
n a medium sauce pan over medium heat, dissolve the sugar into the orange juice. Then stir in the cranberries and cook, stirring frequently, for approximately ten minutes. Pour into a serving dish, and let the sauce cool and thicken before serving.