Thanksgiving is rapidly approaching..
Cranberry sauce is one of those things that people either love or hate, an ongoing joke where someone brings a dented can of gelatinous goop to the party and you whack it out on to a plate and one person eats it.
Honestly, I think people do this because they think it is difficult to make..
With this recipe, it will be done in under 20 minutes.. & it will be delicious!
Casey’s Quick and Easy Cranberry Sauce –
1 12oz bag of fresh cranberries
3/4 cup of Orange Juice
1/4 cup of water
2/3 cup of packed dark brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of salt
zest of one orange
zest of one lemon
- Combine all ingredients in a medium non-stick pot. Bring to a boil and simmer for 15 minutes, stirring occasionally. You may hear popping sounds.. totally normal! The cranberries have to burst. Your sauce will thicken and sugar will melt. Serve hot.
This is a sure thing recipe, it is sure to be a hit and sure to be finished!
You may want to reserve some before you serve it for a post thanksgiving sandwich the next day! 😉
Bonus Recipe –
Casey’s Cranberry-Balsamic Vinaigrette
1/4 cup of balsamic vinegar
2 tablespoons of cranberry sauce
2/3 cup of olive oil
1. Whisk together the cranberry sauce and balsamic.
2. Slowly pour in the olive oil, while continuing to whisk. This will emulsify the vinaigrette and give it that velvety texture.
Salad Pictured below is baby spinach with pear, rainbow carrots, pomegranate arils, and candied sautéed shallots.