For those of you from elsewhere, Canadian Thanksgiving has nothing to do with pilgrims taking advantage of the hospitality of the local folk. It’s a celebration of the end of the harvest (which, as Canada is further north than the United States, is a mite earlier in the year), and the harvest has been good this year, so let us FEAST.
I’ve been making this simple cranberry sauce (because, really, how can a cranberry sauce be complicated?) since I was tall enough to see the top of the stove.
We’ve got ten people coming to our feast tomorrow and they all like cranberry sauce so I’m going to make quite a bit of it. If you’re familiar with my general-purpose fruit sauce, the process is very similar. Or identical.
Remove from the heat and allow to cool. Plop it in a pretty dish (though if it’s going to be there a while, avoid ones that are white in case they stain) and serve it with turkey and all your Thanksgiving goodness. You can keep it covered in your fridge for ages, so it’s a good thing to make ahead, and make plenty of it for leftovers in the days to come.