Thanksgiving Week: Cran more in there

Welcome back to Thanksgiving Week – Day Five

Cranberries in my house came out of a can. If we were lucky, the mass would get sliced into rings or smushed into something that looked a little less processed. I never really cared, as I wasn’t eating it anyway.

As an adult my tastes had changed enough that I began to really like the taste of cranberry. Generally it was in liquid form or dried (sweetened) cranberries, but it was still good.

The last time I made a turkey (two weeks after thanksgiving years ago) I decided to make a cranberry dish. It turned out great.

Sweet and tart!

Fresh cranberries were nowhere to be found. In fact, I had to go to three different stores to find the frozen ones.

By design, I used more zest than the recipe calls for. Much more.

Save some whole cranberries for a different texture.

Heat them up and smash them a bit.

Love them!

Perfect Cranberry Sauce


  • 12 ounce bag of fresh or frozen cranberries
  • 1 cup sugar
  • Orange or lemon zest
  • 2 tablespoons water
  • Sugar, salt and pepper to taste


Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.


Tags: , , , , , , , , , , , , , ,

Categories: Fruit, kosher, Recipes, Side Dish, Thanksgiving, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

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14 Comments on “Thanksgiving Week: Cran more in there”

  1. June 2, 2012 at 12:46 pm #

    Love this series of recipes. I’m thinking it’s time to make a pumpkin pie!!


  2. June 2, 2012 at 12:51 pm #

    Now, THIS is something I can sink my teeth into!!


  3. June 2, 2012 at 1:47 pm #

    Love homemade cranberry sauce – never heard of adding salt and pepper though!


  4. June 2, 2012 at 2:08 pm #

    I get the fresh ones around the holidays and turn them into cranberry sauce. And I even have a jar of pectin to use as thickening agent now.


  5. June 3, 2012 at 5:37 am #

    Love this power food. Cranberry sauce is tops and best made in a recipe like yours, skipping the corn syrup.


  6. June 3, 2012 at 6:06 pm #

    Homemade cranberry sauce is always the best. I like to add some Grand Marnier or Cointreau to the mix. And a cinnamon stick. Yum.


  7. June 5, 2012 at 11:03 pm #

    I would totally add extra zest, too. Yum!

    Related: around the holidays, some friends of ours make a sauce similar to this, then serve it at parties as an add-in for gin and tonic. Delicious!


  8. Lennie
    June 6, 2012 at 2:13 pm #

    This is very similar to a recipe my aunt uses, but she throws in chunks of oranges, too. Nummers!


  9. June 6, 2012 at 8:54 pm #

    I put gravy on potatoes and stuffing, but I use cranberry sauce on the turkey. Couldn’t imagine Thanksgiving without it, even if it’s only the canned stuff, though homemade is way better.


  10. June 14, 2012 at 1:53 pm #

    Delicious and simple. I’ve been looking for a recipe like this for forever and a day. Going to make this for husband when we have homemade “hot-face” (open-faced) turkey sandwiches. Thanks!


  11. November 17, 2012 at 9:45 pm #

    Dude. We’re making these this year. This recipe looks wonderful.



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