Happy November, everyone! Joy and I are both looking forward to sharing some of our favorite Thanksgiving dishes this month, and we’ve got another great giveaway coming your way, too! (Check out this Wednesday’s post for details).
Thanksgiving is one of my favorite holidays. I love planning the menu. I love cooking for a big group, and I really love eating bowls full of dressing for breakfast, lunch and dinner the next day. I love trying new recipes, too. Every year I buy all of the November cooking magazines and search for new and interesting Thanksgiving ideas. But I’ve found that most of my family (and Marvin’s family) just don’t like messing with tradition. Some day I’ll get to cook a turkey with molé sauce, or roasted butternut squash salad, or maple glazed parsnips, or a cranberry almond tart – but not this year, and I’m okay with that. Those Thanksgiving favorites (yes, I’m talking about green bean casserole with Durkee onions) seem to really make the family happy and I am thankful to have family at the table, so it’s a fair trade.
One thing we’ll be serving this year is homemade cranberry sauce. I made a batch last night and canned it into little half-pint jars. It’s a super simple recipe that mixes fresh cranberries with apple, raisins, orange, and just enough spice from a cinnamon stick and cloves to make it a little extra special.
I’ll be mailing these little jars to our far-away family members who will be celebrating Thanksgiving in Ohio, Oregon, and even Japan, so they will have a little taste from our table, too.
I’ve named this recipe Holiday Cranberry Sauce because it really does make a sweet Thanksgiving or Christmas gift. And, it tastes great with turkey, ham, or even on a cracker with a little cream cheese.
I’m curious… are you making anything out of the ordinary for Thanksgiving or are you sticking with tradition?
- 7 - ½ pint canning jars, lids and bands
- Canning water bath pot, with rack, filled with 5 inches of wate
- 8 cups fresh cranberries
- 3 cups granulated sugar
- 1 cup raisins
- 1 cup diced apple
- ⅔ cup water
- ⅔ cup orange juice
- zest from 2 large oranges
- 1 cinnamon stick
- ¼ tsp. cloves
- In a large stock pot, combine all of the ingredients.
- Bring mixture to a boil and continue cooking for 10 minutes stirring occasionally.
- Remove and discard the cinnamon stick.
- Carefully ladle the cranberry sauce into 7 sterilized ½ pint (8 oz.) jars leaving ½ inch head space on top.
- Wipe the rims and sides of jars before topping with a hot lid.
- Screw the lids on firmly and place jars into the water bath.
- Process for 10 minutes in boiling water.
- Remove jars and place on a towel-lined jelly roll pan or countertop to cool.
- Over the next few hours, listen for a “ping” as the lids go concave signaling a secure seal. If a lid does not go concave and seal, refrigerate the jar and use it first.
- Store securely sealed jars in a cool, dark place for up to a year.