By Kelly Bogard
Well, Thursday is the day. And I’m planning a big feast. For the last several years, D and I have hosted both of our families for Thanksgiving. That means in just six days, there could be more than 30 hungry people in our house.
And each one of them is full of opinions, especially when it comes to cranberry sauce.
Some prefer fresh. Some prefer canned.
It was always an afterthought for me. Something I would do at the last minute. But boy was I wrong.
We have to have both on the table or people will actually stay home.
I loved slicing the canned stuff as a kid. But, as an adult, I now prefer the taste of fresh. By having both, everyone is happy.
Family and friends are the most important people in my life, so as long as they are happy, so am I. Even if it does mean two kinds of cranberry sauce being passed around the table. I hope you have a safe and enjoyable holiday next week. I will see you back in a few week’s with a new recipe. From all of us at Texas Table Top, enjoy!
Recipe: Cranberry Sauce
Summary: Sweet and tangy complement to your turkey dinner
- 12 oz. fresh cranberries, washed
- 1 cup water
- 1 cup sugar
- 2 tsp. orange zest
- 1/8 tsp. ground cloves
- Mix together water and sugar in a small pot.
- Cook over medium heat.
- Stir in orange zest and ground cloves.
- Once warm, add in the cranberries.
- Bring to a boil and then reduce to a simmer.
- Cook for approximately 10 minutes, stirring to help the cranberries cook evenly.
- Remove from heat and cool.
- Serve warm or cold.
Cooking time (duration): 0 hour(s), 15 minutes
Number of servings (yield): 8-10