I imagine you're all in the thick of your Thanksgiving preparations, as am I, but I wanted to take a minute to pop in and share this recipe with you.
I'm generally not a big fan of cranberry sauce on my turkey, but I did grow up with the oh so attractive gelatinous version on the Thanksgiving table. It always made me giggle that it was on a pretty plate, yet it was in the shape of the can it came in, wearing every dip and curve from the can it was so carefully popped out of.
This recipe is nothing like that. This cranberry sauce is pretty and tasty. The perfect combination. I originally found this recipe in a Bon Appetit Thanksgiving issue, and I've been making it every year since.
Here are the ingredients: frozen cranberry juice cocktail, water, brown sugar, cinnamon stick, ground allspice, dried tart cherries, and whole cranberries.
Just bring the first five ingredients to a boil . . .
. . . drop the cherries in . . .
. . . and finally, the cranberries.
They're so pretty.
These cranberries have been cooking for about seven minutes now and they're starting to pop, which is what I want.
From there, you just pour it into your serving dish and let it cool. You can serve it cold or at room temperature, either way, it's yummy. With or without the turkey.
Here's the recipe card. Have a great Thanksgiving everyone!