cranberry sauce

cranberry sauce

My father loves cranberry sauce. I think he looks forward to Thanksgiving just because he knows his slices of turkey will come with a generous serving of cranberry sauce on the side. Cranberries are only available fresh for a few months starting in October, so he’ll stock up in the fall and freeze several bags. When he finally runs out of them sometime in May, he’ll start buying the canned stuff. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself.

For me it’s been an acquired taste. As a kid I just couldn’t understand why something so beautifully garnet colored didn’t taste like berry pie filling! Cranberries are tart, very tart, and need sugar to balance their tartness. But even with the sugar, the tartness comes through. As an adult, I have come to love cranberry sauce in all forms, including a cranberry relish that you don’t even have to cook.

Cranberries are absolutely perfect with turkey. Sort of like lemons and chicken. Something about the flavors, they’re just made for each other. Which is why the sauce is so good to spread over turkey in your leftover turkey sandwiches.

The following is a simple and easy recipe for cranberry sauce, one that you can easily dress up with extras. If you have a favorite way of making yours, please let us know about it in the comments!

Read more: http://adf.ly/uhU3g