Thanksgiving Day is full of delicious food – with roast turkeys, stuffing, and marshmallow-covered sweet potatoes all fighting for a place on your plate.
But if there’s one dish that brings the meal together, it’s cranberry sauce.
With a slightly bitter but still fruity taste, the sweet sauce is a Thanksgiving staple.
Luckily, it’s also easy to make if you prefer your cranberry sauce homemade rather than swiped from a can.
Ina Garten’s Make-Ahead Cranberry Sauce
For a sweeter Thanksgiving, Ina Garten recommends making your cranberry sauce the day before — so it’s perfect in time for your 3 p.m. dinner.
To prepare the dish, the Barefoot Contessa recommends gathering a 12-ounce bag of fresh cranberries, one and ¾ cups of sugar, a peeled, cored and chopped Granny Smith apple, the grated zest and juice of an orange and the grated juice of an orange. the zest and juice of a lemon.
From there, simply cook the cranberries, sugar, and water in a saucepan for five minutes over low heat.
Once the skins are open, add the apple zest and juice and cook for another 15 minutes.
After removing from the heat and allowing to cool, the sauce is ready – but should be served chilled.
Bobby Deen’s recipe
For an easy cranberry sauce recipe with a little more flavor, Bobby Deen incorporates orange juice into his, along with a little ground cinnamon.
To create your homemade cranberry sauce, you need a cup of sugar, half a cup of no-sugar-added orange juice, a quarter of a teaspoon of ground cinnamon, a teaspoon of coffee of kosher salt and a 12-ounce bag of cranberries.
Cooking is as simple as combining sugar, orange juice, ½ cup water, cinnamon, salt and cranberries in a medium saucepan.
Bring the mixture to a boil over medium heat and cook for 15 minutes, then let cool before serving.
Spicy Cranberry Sauce
To add a little fun to the Thanksgiving table, you can also make a spicy cranberry sauce recipe – accompanied by vodka.
To prepare the recipe, you need one tablespoon of unflavored gelatin, one cup of vodka, two tablespoons of orange liqueur, such as Cointreau, one 14-ounce can of jellied cranberry sauce and cooking spray.
The first step is to put the gelatin in a small bowl and pour in the vodka and liqueur. Let sit for 10 minutes, until the gelatin is completely soft.
While the gelatin is resting, transfer the cranberry sauce to a small saucepan and heat over medium-low heat.
Rinse the can and coat the inside with cooking spray.
Once the cranberry sauce begins to bubble, “whisk it vigorously” until smooth.
According to the recipe, it should darken and have a slight sheen.
Then remove the sauce from the heat, add the softened gelatin and all the liquid and mix.
Pour it into the can and let it sit at room temperature while it cools. Then cover with plastic wrap and refrigerate – at least for four hours, but preferably overnight.