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!

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