My family always made cranberry sauce for Thanksgiving by putting fresh cranberries and oranges through a grinder, and then adding sugar. My husband and his kids always bought canned cranberry sauce, served in slices, and it was tradition. So I served both, and had way too much left over. That's a story that happens all across America. But you can have have it both ways when you make your own jellied, molded cranberry sauce from fresh cranberries!
The process is simple- cook and puree your cranberries, strain out the skins, then cook some more with sugar and your favorite flavorings until it's jelly, then chill in a mold. The mold can be anything, including a can if you want the traditional experience. It's almost like making homemade preserves, but in a smaller amount. You can even make it days ahead of the feast! The result looks and feels like canned jellied cranberry sauce, but the flavor is fresh and fruity, better than any from a can. Get the recipe and all the instructions, including the science behind making jelly, at Serious Eats.
(Image credit: Serious Eats/Vy Tran)
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That's not the only Thanksgiving dish we doubled because we had different traditions. It was a mountain of food, but with four teenagers, it didn't last all that long.
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