Roasted Cranberry Sauce

Ah, Thanksgiving. It is that time of year when I come face to face with the fact that I really don’t like cranberry sauce all that much. In fact, I think it is fair to say that I make cranberry sauce for others, meaning that I never spent much time really tasting it and coming to terms with it. As it turns out, I have a sweet tooth. Nooooo, you say. Yes, I do. And, it appears that this extends to cranberry sauce. So this year, I just kept adding it and adding it, and finally, I like cranberry sauce.

Also adding to my desire for more sugar is the use of the orange zest. Orange zest can be a bit bitter, as it is in orange marmalade. Cranberries are a bit bitter to start with. So, for me, a full ¾ cup brown sugar was necessary to bring it all into harmony. But you should taste and adjust as you like.

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Cranberry Jelly and Giving Thanks

photo cranberries out of a bagIf you are in a bind and going to a holiday gathering and someone nonchalantly says, “Just bring a little something,” then for goodness sake call the cranberry sauce. Say loud and clear, “I will bring the homemade cranberry sauce.” Make sure the person writes it down somewhere.

Call the cranberry sauce if you don’t love cooking, or if you are swamped, or if you are just not feeling the cooking vibe. Because, in case you weren’t aware, making cranberry sauce is the easiest of all of the Thanksgiving tasks. It might even be easier to make homemade than it is to strategically remove the cranberry jelly from the can so it still has the perfect can ridges on it. Although, I really hope some of you still do that, too. Like a solitary hay bale on the plains, I do so love the geometric incongruity of a well plated can of cranberry jelly on a table of homemade fare. That little cylinder of wiggling goodness always gives me a giggle. And by that I truly mean that I approve.

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