Cranberry Sauce Recipe

Cranberry sauce is a traditional Thanksgiving condiment that complements the richness of dishes like turkey and stuffing. It adds a sweet and tart flavor to the meal, balancing the savory elements. Cranberry sauce can be served either warm or chilled, depending on personal preference.

Cranberries are native to North America, and Native Americans were known to use them in various dishes. The sauce, as we know it today, likely evolved from a combination of Native American and European culinary traditions. Cranberry sauce became a staple on Thanksgiving tables in the 19th century and has since become an iconic part of the Thanksgiving feast.

Over time, the sauce has taken on various forms, with some recipes including additional ingredients like orange zest, nuts, or spices. Whether homemade or store-bought, cranberry sauce remains a beloved and symbolic part of Thanksgiving celebrations.

In the early 1900s, canned cranberry sauce was introduced by the Ocean Spray cooperative, making it more convenient for families to enjoy this Thanksgiving staple.

INGREDIENTS:

• 1 cup granulated sugar
• 1 cup water
• 12 ounces fresh or frozen cranberries

1. In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar.

2. Add the cranberries to the saucepan and return to a boil. Reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens.

3. Remove from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.

4. Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve.

Enjoy your homemade Cranberry Sauce as a delightful addition to your Thanksgiving feast!