Cranberry sauce has long been my favorite thing at the Thanksgiving dinner table. For many years I preferred the kind from the can. There was something about that sweet-tart magenta cylinder of gelatin that I adored. Then I made my own a few years ago, and couldn’t go back to store-bought. Imagine that!

At first I started with a pure, unadulterated cranberry sauce. But over the years I’ve added things. Orange juice and zest, as well as toasted pecans. It’s sweet, it’s savory, it’s tart – it’s wonderful. And, leftovers are killer on turkey sandwiches. I’m looking forward to sharing a few other Thanksgiving recipes with you guys next week, so make sure to check back. Have a great weekend, everyone!

5 Comments

  1. Posted November 16, 2012 at 9:55 AM | Permalink

    pure and simple, this looks like the best cranberry relish in the world. you just cannot go wrong with this and i am SO excited to get my fill next week!

  2. sue
    Posted November 17, 2012 at 3:13 PM | Permalink

    Wow, we were on the same wavelength. Just got done making my cranberry relish ;)

  3. Posted November 18, 2012 at 9:24 AM | Permalink

    I’m going to make this right now for our early Thanksgiving dinner! Can’t wait.

  4. Marge
    Posted October 28, 2013 at 2:29 AM | Permalink

    Canthisbe made with Stevia instead of sugar?

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