Happy Thanksgiving from Mr. and Mrs. O!

We here at The Os At Home are thankful for so much this year! We can’t really list everything, but we want to thank our families and friends for . . . well, everything.

In honor of today, I’m going to tell you how to make real cranberry sauce.  It’s great on Thanksgiving, and on other days too: as a condiment for turkey sandwiches, as a sauce for chicken and pork. Buy extra cranberries, put them in your freezer, and make this sauce all the time.

I learned how to make real cranberry sauce from my dad. His is the best, so you should probably hope that he starts his own blog.

Fresh Cranberries, about to be Sauce!

Real Cranberry Sauce

  • cranberries
  • juice (orange, grape, something else delicious)
  • sugar
  • ground cinnamon
  • ground cloves
  • cubed fruit — pears are the best, but apples are good too.
  • currants

You can follow the cranberries to juice ratio on the bag (of course the bag will specify water), if you buy the bag of cranberries, but cut the sugar because juice is sweeter than water.  Fresh orange juice is really nice — be sure to zest the orange too.

I buy loose cranberries, so I do the liquid/berry ratio by eye. Just do whatever feels natural to you.

Simmer the cranberries and cut up fruit in the juice until they pop.  Add the sugar to taste.  Add ground cloves and cinnamon to taste.  Add some currants. Simmer to let the flavors meld.

Stir and cool, and then you’re done!

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