Yes, it’s that time again. Planning for the holidays. This year, I’m planning 3 Thanksgiving feasts: Friendsgiving, Workgiving, and Thanksgiving. Phew! I’m already tired thinking about it. Really though, I love cooking for others so it’s something that I look forward to every year.
Breaking up Thanksgiving into three smaller meals is really not too bad when you think about it (or maybe I’m trying to make myself feel better). Instead of making 1 giant feast, I will have enough space in my oven and cooktop for each mini meal, and I can also turn leftovers into a new dish for the next event. Last year, I reworked leftover turkey, gravy and stuffing into individual turkey pot pies for Friendsgiving.
Here’s a recipe for cranberry sauce. I grew up eating the sauce that came out of the can (still in a can-shaped mold). When I found out how easy it was to make cranberry sauce I never looked back.
All it is is simmered down fresh or frozen cranberries with sugar! I like adding extras like orange juice/rind, ginger, herbs or spices. This recipe can be made a week in advance and stored in the fridge. Enjoy!
Cinnamon Cranberry Sauce
12oz of fresh cranberries
1 cup white sugar
1/2 cup water or orange juice
1 stick of cinnamon
1 Tbs cinnamon powder
Combine all ingredients in a saucepan and simmer for 5-7 minutes until most of the cranberries have popped. Stir occasionally.
You may want to add more sugar if the sauce is still too tart for your taste.