Growing up, I was always a pretty good eater. What can I say? I love food! But I got pickier as I got older, often opting for the most preservative-laden foods. I think back and cringe at some of my favorite foods. The holiday edition? Jellied Cranberry Sauce. You know, the good old Oceanspray stuff. I always made sure we were stocked up before the holidays. I guess I knew I liked the combination of the cranberries and sweet potatoes with my turkey and gravy. I was just too afraid of new foods to ever ditch the slimy glob and try the real thing.
Who ever decided it was a good idea to take something so sweet, tart, and wonderful and turn it into congealed goo instead anyway? Maybe it’s a texture thing. Maybe that’s the reason I opted for the the slimy can instead of the chunky can. Either way, I’ve come a long way since those days so this year, I knew it was time to man up and break the habit.
I bought fresh cranberries for the first time. If you’ve never tried them, let me tell you, those bad boys are not snack ready. They need a little sugar and a lot of love but oh, was it worth it. Love at first bite, my friends. The best part of this simple Thanksgiving dish is that it can be made 3-4 days in advance and pulled out of the fridge at the last minute, just like it’s less attractive counterpart, the “jelly.”
The Cranberry Sauce that Changed Everything
- 12 ounces fresh, organic cranberries
- 2 peeled clementines, seeds removed
- 1/3 cup organic sugar
In a medium-sized pot, add the cranberries and sugar. Turn the heat on medium-low and stir occasionally. Meanwhile, blend the clementines in a food processor or blender.
Once the cranberries have started to pop, stir in the clementine puree. Continue to stir for 3-4 minutes, until the cranberries have broken down into a syrup, and remove from the heat. Store in an air-tight container in the fridge for up to 4-5 days.