As you already know, I love everything related to Thanksgiving. The food, the friends and family, the weather. All of it. I wish you could bottle Thanksgiving and keep it forever. Actually, I think they already did that in a candle at Bath and Body Works and from what I heard, it’s pretty disgusting. Something about the mix of all the traditional Thanksgiving food into one scent probably isn’t that pleasant. Actually let’s just scratch this whole idea and instead just have a million frosted cranberry candles, because those smell amazing. I’ve been hoarding mine for over a year so I didn’t have to waste it.
I guess it isn’t really a waste though, but I just can’t bear the thought to light it. Even though it smells amazing. I can’t make up my mind. But what was easy to make up my mind over was whether or not to make homemade cranberry sauce while my frosted cranberry candle was burning.
My apartment smelled amazing and I was left with my favorite Thanksgiving side dish. Well, one of them. I had no idea how easy it was to make cranberry sauce. Literally probably one of the easiest things in the entire world. Easier than the old Ronco Rotisserie, “Just Set It and Forget It!” Do you remember that? Maybe I was just watching too many infomercials as a child.
Back to the good stuff, this cranberry sauce! It is wonderfully rich and tart. Just the way I like my cranberry sauce. If you are a fan of sweeter cranberry sauce, I would double the amount of honey. But if you’re like me, a bit of tart is just the thing to cut through the heavy and fattening Thanksgiving flavors. Nothing wrong with heavy and fattening, of course.
Inspired by The Pioneer Woman
1 bag (12 oz.) cranberries, washed
1 cup cranberry juice (or any juice combination you prefer!)
1/2 cup honey (or more to taste)
3 tablespoons lemon juice (or any citrusy fruit juice)
Wash the cranberries under cool water in a colander. Once clean, add to a large pot. Add in the juice, honey, and lemon juice, and mix to combine.
Turn the heat on high until the juice comes to a boil. Once it comes to a rolling boil, turn the heat down to medium low and cook until the juice starts to become thick, about 10 minutes. Turn off the heat.
Store in a mason jar (because everything looks good in a mason jar) in the fridge until Thanksgiving or serve as soon as it cools! Enjoy!
Or you can “Just Set It and Forget It”.