It’s November! The month of Thanksgiving. No, I’m not going to mention that holiday that comes in December that so many people want to skip right to and start playing their “holiday tunes” and… right, I said I wasn’t going to go there.
Thanksgiving month! At D.O., there is most definitely a certain buzz during this month. And why not?! It’s the ultimate food holiday, which combines two of our favorite things: good food and traditions! And family and friends… and pie.
I was thinking, though, why wait until the 26th this year to start enjoying my favorite foods? So, I didn’t. And I started this month off with some homemade cranberry sauce. It’s so simple! No, seriously. I mean it. After I googled a bunch of recipes, I decided on a little mixture of a few and resulted with this:
- 1 bag of fresh cranberries
- 1/2 cup of OJ
- 1/2 cup of water
- 1/3 cup of sugar
- 1/4 tsp. cinnamon
- Combine all the ingredients in a saucepan. Bring to a boil. Simmer (uncovered!) for about 12 minutes and stir occasionally. Let it cool.
VOILA! There you go. Easy peasy. I must warn you, though, that the cranberries start to “burst.” That’s how it gets its consistency. No mashing needed. So, stand back. You might think what I thought: why don’t you just cook it covered? No! Then it starts to overflow and boil over. So just cook with caution. Or long sleeves 😉
After the 12 minutes, it’s all about consistency. You decide how you want it. Then, let it cool completely before serving. Or, let it cool for a little, and then store it in the fridge. ENJOY!