CRANBERRY SAUCE FROM SAVANNAH

I was 27 years old when I learned I could love cranberry sauce.  A few simple ingredients and fifteen minutes changed the narrative of my least favorite Thanksgiving staple. Friends that share their recipes so you can enjoy are just extra special.  Well she didn’t actually have measurements, but not to worry, I’ve since defined them.  She said “Honey, you have to make it fresh.  Fresh berries, a whole lot of sugar, some citrus and sometimes rum is all you need.”

Ingredients:

-fresh cranberries (12 oz)

-1 cup brown sugar

-orange zest

-1/2 cup orange juice 

-1 tsp vanilla extract

-3 oz spiced rum (optional)

Rinse your orange and cranberries. Add brown sugar and orange juice to a sauce pan and mix well. Cover and bring to a boil. Add cranberries and orange zest and return to a boil. Reduce to a simmer. You’ll hear the cranberries make a “pop” sound. Simmer for about 15 minutes, stirring occasionally. This is where you can choose your own adventure! Take off the heat and stir in your vanilla. Another option would be to add your rum and cook another minute on high heat before removing from the  heat to finish with your vanilla. Let your sauce cool. It will continue to thicken as it cools. Top with additional orange zest and/or cinnamon sticks. Store in an airtight container and refrigerate.

It’s not too late to love cranberry sauce!