American Thanksgiving is right around the corner. It’s the time of year when people dust off those “famous family recipes” for mimosa salad, potatoes au gratin, creamed onions and mashed potatoes. And, I’m sure some of us still serve canned cranberries at the holiday table, no matter how fancy and labor intensive all the other dishes end up. The image is so iconic, much like a de-frocked Warhol soup can. I decided to make a Socl post exploring this shape.
It struck me that people probably don’t know how easy it is to make delicious home made cranberry sauce. There really is no need to serve the canned cranberry jelly, unless your family is fond of it for nostalgic reasons. Making your own cranberry sauce is ridiculously simple. You can make it days ahead of time and keep it in the refrigerator. It only takes about ten minutes on the stove. My favorite versions include citrus zest, kumquats, and spiced apple cider instead of water. It’s a slightly modified version of the recipe found at myrecipes.com. I riffed of the canned jelly post to share with the Socl community the difference between store bought and home made.