I never thought there’d be a day where I made cranberry sauce from scratch, but I finally decided to make the plunge this year and I’m never going back (and I think you won’t either)! This is sooo easy and tastes much better than the canned stuff. No metallic aftertaste! You can even make this a couple days before Thanksgiving, which is a real time saver on the day of.
I’ve been smearing this all over everything. Turkey, stuffing, mashed potatoes….you name it, I probably added this on top. Did I forget to mention that we’ve already done Thanksgiving at my house this year? It went super well (thanks to time savers like this!) and I think it might be nice to start having Thanksgiving a little early. Though it did kind of mess up my holiday schedule. We decided to have it early with Bren’s family since we’ll be out of the state visiting my family. On top of that, I’ll be leaving on a two week business trip the day after we get back. It’s going to be a crazy couple of weeks.
This is not the smooth jelly version! But I really like texture this has, and it does thicken up like a jelly. There are plenty of recipes out there on how to get a smooth cranberry sauce, but I think they’re more time consuming. To be fair, I haven’t tried it yet, so I could be wrong. Since I like the chunky version anyways, I decided to make it easier on myself. No need to make things more complicated than necessary. Am I right? If you’ve never made this before, I hope you try this and are surprised as I was at how easy it all comes together.