Another Thanksgiving dish for you. Cranberry sauce can be a source of contention at our Thanksgiving table. Some like the traditional out of a can experience, others like it kicked up a notch. So, we do both. My mom is in charge of making the Cranberry Sauce/Salad every year.
1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop – about 5 minutes.
Add pecans and cool sauce.
How do you do cranberries during Thanksgiving? Are they in a sauce? In a salad? Out of a can? Do you have a delicious recipe to share with us?
Now, I will tell you….I am the one who likes the sauce out of a can. It isn’t often that I would chose something out of a can over something fresh and loaded with flavor…but that is just how I like it. And I suffer through while my family makes fun of me every year as they eat fresh cranberry sauce. But hey, everyone is entitled!
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I do believe that the fresh one will be best, even that I have never tasted your can version.
Most of the time out of the can. Now it will have to be this. It sounds scrumptious.
We go full fledged out of the can. I wouldn’t even know how to begin to make my own and to be honest with you, I’d be very afraid to attempt it.