Because…you might be drunk too on Thursday and so we can get the berries drunk because misery loves company?
Cranberry sauce is, like, totally a thing on Thanksgiving even if you say you hate it you still know that it belongs there, you know? It’s the tartness. It balances out the super fatty/carby rest of the meal in a very nice way.
Here’s how I make mine! It’s easy. Cranberries, wine, pepper, orange zest, sugar. The orange zest and wine are LEGIT, kind of like how citrus and chocolate go really well together, ya know? Same thing.
Now, I was making cranberry sauce for approximately 872 people when I took these photos, so don’t be alarmed. Use the measurements below for a 2-cup or so batch, keeping in mind that people eat very little of this stuff. It’s a condiment, after all. Toss all the cranberries in a pot.
Then sprinkle the sugar over them, and zest the orange. Pour in the wine, and turn the heat to medium-high. We need heat! The berries will start to pop and release their liquid really quickly.
Keep cooking the berries for 10-20 minutes, stirring, until the sauce has thickened and the berries are mostly broken down. I like some whole pieces, but you can let this get even more smooth if you’d prefer!
Right before serving, taste the sauce and add as much pepper as you can handle, or more sugar if needed – cranberries are really tart and this recipe starts out pretty tangy. Add sugar 1 tablespoon at a time if the initial 1/2 cup isn’t enough for you.
What I love about these is that they’re ready to go right this very minute, but you could also make them several days in advance and keep them in the fridge – they hold up beautifully. And then you have the question: to eat hot or cold? I like warm berries, but I know that’s cray cray to some people.
Think on it. Enjoy!
- 12 ounces fresh whole cranberries
- 1/2 cup sugar, plus more if desired
- 1/4 cup red wine, any kind that you enjoy drinking
- zest of 1 orange
- black pepper, to taste
- Combine all ingredients in a saucepan over medium heat. Cook for 15-30 minutes, stirring occasionally, until a sauce forms and the berries break down. Taste, and add more sugar or pepper to your preference.
- Serve with Thanksgiving!