Last week when I was searching Pinterest and Foodgawker for a dish to bring to Thanksgiving dinner, I came across this article about Mom Parsons’ Cranberries. I loved the story that went along with it and the simplicity of the recipe was just what I was looking for.
It’s hard for me to plan anything too elaborate since I spend 5 hours in the car to get to my parents’ and it can be a pain to travel with food. I have never been huge on cranberry sauce, probably because I’ve only ever had the stuff from a can. I figured this would be the perfect opportunity to try something new (and get my family off the canned– cran kick).
The sachet of spices adds dimension to the tart cranberries and it’s not-too-jellied texture was perfect for someone who wants their cranberry sauce as far from the usual canned blob as possible. Even the picky eaters welcomed the addition toour normal Thanksgiving spread and it tasted amazing piled on my hot turkey sandwich the next day.
I doubled this recipe and after reading some reviews, decided to use the sachet to keep the spices together and also opted to substitute half of the water called for with fresh orange juice. I also substituted the sugar for Stevia (use half the amount of sugar called for). Making the sauce took hardly any time at all, maybe 15 minutes tops. I kept the sachet in with the cranberries while it cooled and once it was room temp, popped the entire dish into the freezer with a lid. When I arrived at my parents’ I kept the cranberries in the fridge over night and in the morning pulled out the spices and topped with orange zest. Since our family has a Thanksgiving-esque dinner for Christmas, I’ll be making the sauce again ahead of time and storing it in the freezer to cut down on the cooking craziness around the holiday.
These stewed, spiced cranberries don’t have to be reserved for a turkey dinner, either. They would taste great on top of cheesecake or vanilla ice cream.
What are your favorite new takes on holiday dinner classics?