Thanks for the lovely cranberry recipes! They make me smile because they are shameless hussy red! It is the best of the traditions! Have a lovely holiday!
Right on time #1 Soul Sista. I love homemade cranberry sauce so much that I make a double batch and save some in a jar in the fridge just to use on toast or bagels with cream cheese or sometimes I will sneak a spoonful, just a plain spoonful for the cook. (Great on turkey sandwiches too, of course) I do add walnuts, and I split the sweet content between maple syrup and brown sugar. Instead of water, I use orange juice. And of course, orange zest. My favorite part is when it all starts to get thickened and bubbly, and the berries burst open and you know it’s done. It’s napalm hot at that time so you need to let it cool down before you can try it out. Love you, Kim. Happy Thanksgiving to you and all your cooking buddies.
Thanks for the lovely cranberry recipes! They make me smile because they are shameless hussy red! It is the best of the traditions! Have a lovely holiday!
Diane, if you try the juice recipe, the color is knock-out gorgeous! Happy Thanksgiving to you.
Right on time #1 Soul Sista. I love homemade cranberry sauce so much that I make a double batch and save some in a jar in the fridge just to use on toast or bagels with cream cheese or sometimes I will sneak a spoonful, just a plain spoonful for the cook. (Great on turkey sandwiches too, of course) I do add walnuts, and I split the sweet content between maple syrup and brown sugar. Instead of water, I use orange juice. And of course, orange zest. My favorite part is when it all starts to get thickened and bubbly, and the berries burst open and you know it’s done. It’s napalm hot at that time so you need to let it cool down before you can try it out. Love you, Kim. Happy Thanksgiving to you and all your cooking buddies.
Karla, I make a double batch of sauce, too -- love having it to swirl into oatmeal. Happy Thanksgiving to you + yours!