Cranberry Sauce is an essential part of the American Thanksgiving dinner. This sweet and tangy sauce is almost as important as the roast turkey itself and most will consider Thanksgiving dinner incomplete without it. For the uninitiated, the combination of this jam or jelly-like sauce with meats is difficult to appreciate. Over the years after several Thanksgiving dinners, I have fully come to expect it with my roast turkey. Now, I make it yearly for our Thanksgiving table.
This recipe was adapted from my trusted Better Homes and Gardens Cookbook presented to me by a friend many years back. This cookbook has gone through many editions but it is still very popular today. I love my copy and it is my constant companion for genuine, home-cooked American dishes.
- ½ cup (120ml) orange juice, freshly squeezed from 1 orange
- ¼ cup (55g) sugar
- 1 cinnamon stick
- ¼ tsp ground nutmeg
- A pinch of ground cloves
- 2 cups cranberries
- ½ cup (80g) golden raisins
- 1 tbsp orange zest
- In a saucepan combine orange juice, sugar, cinnamon stick, ground nutmeg, and ground cloves. Cook over medium heat stirring until sugar dissolves.
- Add cranberries, raisins, and orange zest. Cook and stir for about 4 to 5 minutes till cranberries pop. Remove from heat.
- Remove cinnamon stick and ladle into a jar. Cover and chill for several hours before serving.
Some of you may recognize this fun(?) activity around this time of the year. We do this as a family each year by volunteering to bell-ring for the Salvation Army – our little contribution back to the community. We normally register for four sessions of two hours each. Last Friday was our first session and it wasn’t too bad with the temperature at a little below freezing. It gets really, really, really cold in December when the temperature falls down to around -20°F…..brrrrr!
After the two hour endurance test, it was really good to come home to a warm fire. Those little pinkies and twinkies needed toasting. 😉
NOTE: This post was updated on November 25th, 2013 with new pictures.