Are you searching the internet looking for Thanksgiving sides like I am right now?? There are always the classics, but sometimes I like to switch it up a bit (read: as in no fried onions on top of my sides!). I am in charge of green beans, homemade yeast rolls and the cranberry sauce. I know, I got off easy, huh??
Since I didn’t have that much to make (we’re heading to a friend’s house) I decided I’d make the cranberry sauce from scratch. This sauce is a big deal, it really isn’t Thanksgiving without it, in my opinion. I found this recipe for tangy and sweet cranberry sauce in the archives of my email account. I had this condiment last Thanksgiving, and my friend Connie K. was nice enough to share her recipe. I remember it being a little different, tart and not too sweet, and much better than the traditional glop of jellied goo that comes from a can.
Don’t be fooled, this was simple to make, I had all the ingredients on hand, and it took 10 minutes to come together. I like that some of the sweetness comes from the shredded apple instead of brown sugar or orange juice, as some other recipes use. The best part: it can be made a couple days in advance and pulled out when its time for eating!
1 cup apple cider1/2 cup sugar1 Braeburn or Gala apple, peeled and grated1/2 tsp. ground cinnamonpinch of ground cloves-I did a good pinch1 bag or frozen cranberries-12oz1 tsp apple cider vinegarsalt to taste-I did a good pinchBoil: cider, sugar, apple, cinnamon and cloves in a saucepan over medium heat, stirring until sugar dissolves. Add cranberries and simmer 10-12 minutes, or until berries burst and sauce thickens. Stir in vinegar, season with salt, and chill at least 2 hours before serving. (Can be made up to 2 days ahead).-From Connie K. of Fulshear, Texas