Hey guys! Happy Emilyday. How has your week been? Mine has gone so quickly. Its unbelievable, really. Work has been busy but I think it also has something to do with Christmas approaching and being busy busy with preparations. The cards, decorations and gifts are more than worth it, though.
Today, I’m here to talk a bit about cranberry sauce. This is not your run of the mill can-shaped sauce (not that there’s anything wrong with that). This is delicious, chunky, tart, sweet, homemade cranberry sauce. The recipe is my uncle’s and features not only cranberries, but raisins, apples, walnuts and lemon and orange juice.
As you guys now, this year we spent Thanksgiving at my uncle’s house and he actually made the cranberry sauce himself. It was delicious, as usual, and I even got to enjoy it the day after Thanksgiving in my most favorite way ever – on vanilla ice cream. I know it sounds strange, but its so delicious. Especially when the ice cream gets a little melty. Mmm…
Oh yeah, back to the post. So, because we were in Long Island, we didn’t get to actually bring back any cranberry leftovers. But, my mom did bring some turkey home and made her own cranberry sauce for the sake of sandwiches. And guess who benefits the most when there is a surplus of fresh cranberry sauce?
That’s right, I do. Well, you do too, since it inspired me to deliver the recipe. I haven’t officially made this yet, but I was so happy to see how simple it is. Here goes:
12 ounces cranberries
¾ cup sugar
1 cup water
bring to boil until cranberries pop
add 1 grated apple
¾ cup raisins
Grated rind and juice of 1 lemon and 1 orange
Simmer uncovered for 15 minutes
Remove from heat and add 1 cup chopped walnuts
Store in covered container in refrigerator and enjoy during the holidays and beyond – I promise, if you try it on vanilla ice cream or with some yogurt, you will NOT be disappointed. :)