Homemade cranberry sauce without that much sugar. Not what I would have guessed would be Carter’s favorite Thanksgiving offering, but he served himself up spoonful after spoonful. Pretty surprising considering the tartness and his love affair with salty meats, including smoked turkey breast from Burger’s Smokehouse. (I know it’s not hard to make a turkey, but buying boneless, sliced turkey is easier yet.) My favorite leftovers: turkey and cranberry sauce sandwiches.
12.5-ounce bag of cranberries
1 cup water
3/4 cup sugar
1/3 cup fresh-squeezed orange juice
3 strips of orange peel
3 whole cloves
1 cinnamon stick
Combine all ingredients in a saucepan. Bring to a boil. Turn heat to low and simmer, stirring occasionally, until the cranberries pop and mixture thickens to desired consistency. (While the original recipe says 20 minutes, I do it for about an hour.)
Remove the cinnamon stick and cloves (if you can find them!). Transfer sauce to a bowl. Cool to room temperature (the sauce will set) and serve. You can also make it in advance and refrigerate for up to three days prior to serving.
Adapted from Simple Cranberry-Citrus Relish, Health magazine, November 2007