Common Sense Cranberry

There are certain things that are essential for a proper Thanksgiving.

Turkey with mashed potatoes, stuffing and gravy are the obvious items. The other essentials I prefer are candied yams, green bean casserole and pumpkin pie. 

What often gets overlooked is the style of cranberries that are served. For most of my life, I was not a cranberry fan. But my tastes have developed and matured over the years and I am now a cranberry aficionado.

But not that jelled crap that comes out of a can. For roughly the same price and a bit more work, you can serve a fresh, authentic cranberry sauce that is far superior to that can of jello.

All you need is one 12 ounce bag of cranberries, a cup of sugar and a cup of water. Bring the sugar and water to a boil and add the cranberries. Reduce the heat and simmer for 10 to 15 minutes. Cover and let cool to room temperature and then put them in the fridge ahead of your meal. This recipe is available on any bag of cranberries.

I usually do this on Wednesday. It’s a fun, easy and relaxing project that eats up maybe 30 minutes of your day but adds a subtle garnish to your festive table that says, “I care!”