For anyone who is interested, here’s what we’ll be having for dinner on Thanksgiving Day:
Yes, that’s a lot of desserts. But we have a tradition of having pie for breakfast the day after Thanksgiving, so I have to make sure there are plenty of leftovers!
A few years ago, I decided to make homemade cranberry sauce, just to say I’d done it once in my life. What I didn’t anticipate, however, was just how popular it would be. Even I, who loved the canned cranberry sauce, if only for the noise it makes when it slides out of the can, had to admit it was amazing. And so, I’ll never go back–we are homemade cranberry sauce converts! I usually double, (or even triple!), the recipe, just to make sure that everyone gets all the leftovers they desire the next day. Plus, it has the added bonus of being very fun to make–how many other recipes involved the main ingredient “exploding” during the cooking process?
Place fresh cranberries and water in a medium saucepan over medium heat. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
Cook until cranberries begin to burst, about 10 minutes. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.