Cranberry sauce has never been on my list of Thanksgiving favorites until the last two years.
I grew up seeing either one of two things at Thanksgiving: 1) the canned creepy jello that you buy from the store, or 2) an overly sweet sauce that somewhat resembled cranberry but tasted just about as bad as the stuff from the can.
Now that I’ve made my own, I can’t imagine Thanksgiving without it!
This sauce is tangy, sweet (but not overly so) and I could eat it by the spoonful.
As a former cranberry-hater, that’s saying something!
It really could not be any easier to make! You can even make it the day before and store in the fridge until it’s time for Thanksgiving dinner!
What’s your favorite Thanksgiving combo?
- 3½ cups fresh cranberries
- ¾ cup maple syrup
- Scant ½ teaspoon sea salt
- Combine all ingredients in a medium sauce pan and bring to a boil
- After it boils, turn down to low and cook 10-15 minutes, until thick, stirring frequently and smashing with a spoon
- Refrigerate until cold
- serve chilled