Every Thanksgiving for as long as I can remember, my mom has made the same amazing cranberry sauce. It’s one of the dishes that I find myself most looking forward to as Thanksgiving nears.
Thanksgiving, as one grows older and starts to spend the holiday away from family, can be touchy. So often, most of us crave and prefer that which we grew up with. Cranberry sauce, I think, is a particularly sensitive area – meaning, if you grew up with canned cranberry sauce, you probably find yourself craving canned cranberry sauce at Thanksgiving.
But that’s silly. Really. Because this is so much better than canned cranberry sauce.
Just take my word for it…. and try it. After all, I made it by request from friends who had it last year.
Mom’s Famous Cranberry Sauce
makes 12-15 servings
- 1 bag fresh cranberries
- 1 granny smith apple
- 1/3 – 1/2 cup apple juice
- 1 tsp cinnamon (or more to taste)
- 1/4 tsp ground nutmeg (or more to taste)
- 1/4 tsp ground cloves(or more to taste)
- 1/2 cup sugar
- 1/4 – 1/2 cup toasted walnuts or pecans
- 1 can mandarin oranges
Rinse and drain your cranberries.
Peel and chop your apple.
Cover tightly with plastic wrap and put two slits in the wrap. Microwave for 12-14 minutes, or until cranberries are soft and popped.
While the mixture is still hot, stir in walnuts and oranges.
Chill overnight and serve.
In related news, while I highly suggest eating cranberries in said cranberry sauce form, I do not suggest eating raw cranberries.
Check out what happens when you (okay, I) try.
It’s like a photobooth for the deranged.