‘Tis the season for cranberry’s, those pretty red berries are everywhere. If you’ve ever been tempted while cooking to pop one of those juicy looking berries into your mouth, DON’T! You will be puckered up for some time and regret it forever, don’t ask me how I know this, I just know. When it comes to this cranberry sauce, I go back to my from scratch theory. If you are in the supermarket you can easily pick up the 4 ingredients for this easy recipe rather than pick up cans of the pre-made cranberry sauce. I know that opening a can of Ocean Spray cranberry is convenient (I’ve done it myself), but just thing how you can wow your dinner guests with this homemade recipe that looks like it had to stew for hours and tastes so much better. My husband is the cranberry sauce eater (not me) and was the one who suggested I add fresh orange juice and zest and it really works. It helps cut through the tartness without having to add more sugar. For any leftovers of the sauce, I love to roast up Sage Rubbed Pork Tenderloin, slice on crostini bread pieces and top with the cranberry sauce. See the picture below. Be sure to check out all the other delicious recipes to complete your holiday meal
Perfect roast turkey Crockpot orange, honey & herb glazed carrots Cornbread, sage & onion stuffing (dressing) Cheesy rosemary mashed potato casserole
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