There are two camps of Thanksgiving cranberry eaters–whole or jellied.
The jellied is very easy to fix. Open a can. Jiggle it onto a serving dish. Slice. Bonus if you have a cranberry jelly server like Mom’s below.
My Dad is in the jellied cranberry sauce camp.
Mom likes the whole cranberry sauce, so I got to learn how to make it.
As a kid, I never ate either kind of cranberry sauce. It was always just one of the items on the Thanksgiving buffet that was not Kraft macaroni and cheese or a pb&j.
I remember sampling the jellied sauce. It was very tart! I was WAY to picky to try the whole cranberry sauce.
The whole cranberry sauce isn’t much harder than the jellied.
Mom uses, you guessed it, the recipe on the back of the cranberry package.
There are many recipes out there that call for adding other ingredients-apple, citrus, nuts. Since this was my first time, I decided to hold to tradition.
First you are going to wash your cranberries. I actually picked these up last year after Christmas and stuck them in the freezer! I don’t really know why I did that. Seemed like the thing to do at the time. Must have been a good sale.
Add the sugar to the water and bring to a boil. Once boiling, add the cranberries. Mom said she dumps it all in the pan at the same time. I followed the directions on the package for this first time.
Let the mixture boil for about 10 minutes.
You will start to hear the berries pop! Aren’t they pretty?!
Boil for a bit longer, until the whole concoction starts to set up a little.
Pour it into your serving dish and you are done. Serve it warm or chilled.
We made the cranberry sauce on Wednesday night.
I was a big girl and tried it. I really like it a lot more than the jellied. I think I may have to try a batch with some of that fancy stuff in it.