Homemade cranberry sauce reminds me of fall and New England. It’s the perfect accompaniment to many dishes—so don’t just use it for a side dish on Thanksgiving! It’s easy to make your own … and it’s healthy. Here’s how I did it.
1 package of fresh cranberries, rinsed
zest from 1/2 lemon
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon of vanilla
dash of salt
few dashes of nutmeg
few dashes of cinnamon
Put all the ingredients in a saucepan over medium heat. Stir and watch as the cranberries burst open and start to melt and gel with the sugar. Stir for several minutes until the mixture thickens. Let cool and refrigerate. It will last in the fridge for up to a week.
I’m a vegetarian, so I love adding it to many dishes. For instance, I made Sweet Potato Latkes for Thanksgiving and topped them with a crème fraiche and my homemade cranberry sauce. Yum!