I love all the Thanksgiving recipes that are being posted and pinned everywhere right now! The weather has turned colder and it seems like the right time to cook some comfort foods. I thought I would share my go-to recipe for cranberry sauce; I’ve used it for 15 years or so and have no idea where it came from, but it’s so simple to make I can bring it to friends if I’m mooching Thanksgiving dinner somewhere or halve the recipe if we are just having a small dinner at home. Try it – it’s so much better than the canned stuff!
1 12-oz pkg. fresh cranberries
1 11-oz. can mandarin orange segments
3/4 cup sugar
1 Tbsp minced or grated ginger (can substitute 1 tsp. ground ginger)
1/2 cup chopped nuts (optional – I use pecans)
Drain the mandarin oranges reserving 1/4 cup syrup. Combine cranberries, sugar, ginger and the 1/4 cup syrup in a 2-quart microwaveable casserole dish. Microwave on high for about 9 minutes, stirring 2 or 3 times during the cooking. The cranberries should ‘pop’ (you’ll have to wipe out the microwave after). Stir in the orange segments and nuts after removing it from the microwave. Chill in the refrigerator.
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV