I tackled my first Thanksgiving dinner in 2015 all on my own! It was a blogging adventure unlike any other. I live-posted all of my recipes.
Now I’m sharing my recipes with you! A full-proof, do-it-yourself Thanksgiving meal.
Cranberry Sauce: How could I forget the cranberry sauce? No need to buy the stuff in the can. This recipe is quick, inexpensive, and downright delicious.
Cranberries are very beneficial. They are rich in antioxidants, which help prevent cell damage. They also promote oral, gut, and urinary tract health. They prevent bad bacteria from binding to your cell’s surfaces, and feed the good bacteria!
Finally, they have been shown to be anti-inflammatory and anti-carcinogenic in some studies.
This means that you should definitely eat them all up this Thanksgiving. Please enjoy this homemade cranberry sauce recipe.
For the cranberry sauce: ½ cup granulated sugar, 12 oz fresh cranberries, ¼ tsp grated ginger, 1 tsp orange peel or zest, 2 Tbsp lemon juice, 1 cup of water
Add all of the ingredients to a saucepan. Bring the contents to a boil.
Allow the cranberries to start cooking down. They will begin to burst.
Wear an apron!
Stir the sauce every few minutes. The sauce is ready when the cranberries are completely thickened, and most of the water has disappeared. The sauce will stick to the back of your spoon.
You can either strain the sauce, or eat it as-is. It’s up to you. I like to keep my sauce whole, because I don’t want to waste any of my cranberries.
Once the sauce has cooled, store it in the refrigerator for at least 8 hours, preferably overnight. Then serve it, and enjoy!
I hope your cranberry sauce isn’t gone by Thanksgiving day. I like to put mine on yogurt the next day and make a cranberry parfait. Yummy!