No this is not a recipe blog! So no worries, it still is about my journey to happiness and financial freedom. but food does make me happy:) This is part of my random posts, let’s call it a Bonus Post:) Once in a while, I will have random post about food, travel or just life in general. With Thanksgiving around the corner in Canada (this week-end), I thought I would share my awesome Cranberry Sauce recipe. Very little efforts and so good, you have to try it. It really beats the store-bought jelly:( I also have two other great holiday recipes I will share in later posts: Rice Stuffing (great for gluten-free diets) and Squash Brule. Let’s start with the Tangy Cranberry Sauce for now.
This is a must-have for Thanksgiving or Christmas dinner! It takes no time. You can even make it the day before. Family and guests will love it. It has become one of our family traditions.
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes about 2 cups
- 300 gr. Pkg frozen or fresh cranberries, about 3 cups
- ½ small Red onion, thinly sliced
- ¼ cup Maple syrup
- 2 Tbsp. Granulated Sugar
- 2 Tbsp. Red Wine Vinegar
- Place frozen or fresh cranberries and onion in a small saucepan, set over medium heat. Add maple syrup, sugar and vinegar.
- Cook, uncovered, stirring occasionally, until cranberries have popped and are saucy, 15 to 18 minutes. You will need to stir often near the end of cooking. Add a few tablespoons of water if mixture becomes dry.
- Mixture will thicken as it sits. You can serve right away, leave at room temperature for an hour or two, or refrigerate. Sauce will keep well, covered and refrigerated, up to 1 week.
It is great with turkey, chicken or beef. Enjoy!
How about you, do you have any special recipe for Thanksgiving?