My favorite holiday is Thanksgiving! I had a friendsgiving last week; I’m going to my families on Thanksgiving day, then going back to my place to cook another Thanksgiving meal. A total of three Thanksgiving meals this year…makes me so happy. And what’s my favorite food for this wonderful holiday?…Cranberry Sauce!!! I use it on everything: ham, turkey, dressing/stuffing, rolls, mashed potatoes, green beans, and cranberry sauce on top of cranberry sauce. Yeah I have an addiction, but I’m okay with that, because it is so delicious! And luckily for me it’s easy to make, maybe a little too easy. So once you fall in love with this be sure to pick up some extra bags of cranberries, and store them in your freezer. You will be so happy that you did! When I first met my hubby, he would not touch cranberry sauce, now he brags about this, and always has it on his plate for Thanksgiving dinner.
Start off with equal parts water and sugar.
Add cinnamon sticks. (I did 4 batches of cranberry sauce in these pictures, so for one batch just use one cinnamon stick.) Heat the water and sugar on high to get it to a boil.
While waiting for the water to boil, wash the cranberries. That vibrant red color is just beautiful.
Bring mixture to a boil. The aroma of the cinnamon will start filling the kitchen. Embrace the smell, the smell of Thanksgiving will be filling your house!
Carefully add the cranberry sauce to the boiling mixture. Feel free to ladle it in so that the boiling mixture doesn’t get on your skin.
Stir the cranberries, and bring the water sugar mixture back to a boil. Listen to the cranberries pop…yay! I use a wooden spoon, and yes my spoon is red, but I’m okay with that.
Once it starts to boil again, reduce heat to a simmer. Personal preference: Take the spoon and smoosh the cranberries against the side of the pan. I do this so that all of my cranberries get popped.
Once the cranberry sauce looks like this. it’s ready. Turn off the heat, blow on the spoon, and taste it. YUM!!! Now wash the spoon, or get another spoon.
Pour into a glass container (with cinnamon sticks), and cool. Once cooled, chill in the fridge. OR Pour into a glass container, and serve immediately! Before serving the cranberry sauce take the cinnamon sticks out, and throw away. I keep the cinnamon sticks in while the cranberry sauce is cooling, so that the cinnamon continues to infuse it’s flavor. And that’s it, enjoy!