Thanksgiving is coming, so we’ll be posting Turkey Day related posts from now until T-day.
There’s this story that Derek’s grandmother likes to tell about when he was a kid. When his family went to this restaurant on Long Island called the Snack Bar, Derek liked to order the turkey dinner plate, which came with two sides. Now, a normal kid would order mashed potatoes, or french fries, but Derek always ordered mashed turnips and red cabbage. His grandmother likes to tell this story to show how much Derek loves vegetables (including turnips!). But my favorite part of the story is about the order in which Derek would eat his dinner: vegetables first (seriously, what kid does this?), then the turkey, and, saving the best for last, the cranberry sauce.
So, that being said, cranberry sauce is an essential component for Thanksgiving with Derek’s family. (Mashed turnips also make an appearance, but that’s a recipe for another time.) He doesn’t really use it as a condiment, for him, it’s a separate category of food all on its own. Derek loves cranberry sauce so much, that he eats PB & cranberry sauce sandwiches. Growing up, the only cranberry sauce I ever saw came with ridges… I think I’ve made up for that with this recipe.
12 ounce bag fresh cranberries
3/4 cup orange juice (fresh squeezed or bottled)
2/3 cup brown sugar
1/3 cup white sugar
Place all the ingredients in a pot and cook on medium-high heat for 15-20 minutes or until most of the liquid has reduced– stirring occasionally. You’ll hear the cranberries popping– don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.