thanksgiving prep: cranberry sauce

First of all a shout out to Great Jones cookware! I am a really happy customer and bought three of their pots/pans. The one above is called “Saucy“. this is the pot I chose to make my cranberry sauce in this year. I will also note that I am not a compensated blogger, I am just telling you about certain things because I use them, buy them, like them.

Thanksgiving is going to be a little more simple for us because I am waiting on another knee surgery so I am limited in what I can do and should do. So today I made the cranberry sauce and Wednesday I will make the stuffing and the sweet potatoes and then all we will have to do is heat those up. (Yes,I am not doing the stuffing in the bird for the first time ever.)

Cranberry sauce is not hard to make. And basically it’s one bag of fresh cranberries, one cup of sugar, 2 cups of liquid. Today I used orange juice, and I forgot to add the orange zest although I had an orange waiting in the refrigerator. I also added cinnamon and ground mace to taste.

I brought the mixture to a gentle boil on low heat with a lid on the pot. If you don’t have a lid on your pot or a splatter screen your cranberry sauce will end up all over your stove!  I will note that I did have a little lift to the edge of the pot so steam was able to escape. I have these little silicone things called lid rests which are made for this.

I did stir occasionally as the berries were cooking so nothing stuck to the pan.

When my mixture was brought to a boil I used my potato masher to mush the cranberries. I then added two little packets of Knox unflavored gelatin, and stirred and stirred until dissolved and incorporated into the sauce. I like my cranberry sauce to be a little bit jellied so that’s why I do this. However, I am not a fan of canned cranberry sauce.

I put my cranberry sauce into three jars, and when it cools I will tighten the lids and refrigerate. I do not do a canning water bath on these– I just cook and jar and refrigerate.

These three jars will take me through the holiday season. Thanks for stopping by!



preparing for thanksgiving 

I purchased some absolutely beautiful cranberries from Pine Barrens Native Fruits this year and today I made the Cranberry Sauce.

Cranberry  sauce is so easy to make. All it is for me is 2 dry quarts of cranberries, 2 1/2 cups of orange juice, cinnamon sticks, crystallized ginger minced, 2 cups sugar , other assorted spices including cardamom,ginger , nutmeg , and powdered cinnamon. True that I add a pinch of salt, and to quartered navel oranges skin on. I also add a couple tablespoons of fruit pectin to help at jell  even more.

I cook it down by close to half and then I remove the orange peel (The fruit by this time has basically cooked off each quarter of  orange ) and cinnamon sticks and then I jar it.

I don’t do the canning bath for this. When the jars are cool I tighten the lids and refrigerate it.  I basically only make enough to get through Thanksgiving and Christmas and then I make a fresh batch the following year.