The third week of November is known for a few things. One of which being Thanksgiving and the other being Black Friday. While these two holidays will reign supreme during that third week, there’s another holiday worth mentioning. Did you know that the 23rd of November, is also National Eat a Cranberry Day? Who doesn’t love a holiday that celebrates cranberries? They have festivals dedicated to cranberries, so it’s only right that cranberries get their own day as well.
Cranberries are a delicious little fruit that is commonly consumed during the fall season, especially on Thanksgiving. It’s most common form during this time of year is cranberry sauce.
Cranberries are not only delicious, but have a number of healthy properties including antioxidants, anti-inflammatories, dietary fibers, copper, and an array of other vitamins that are necessary for your health. Though the health benefits of cranberries cannot be disputed, the best way to consume them is often a bone of contention for many. Some people prefer their cranberry sauce with whole cranberries while others prefer to have their cranberry sauce smooth and gelatinous. Many family kitchen fights have occurred over the proper way to make cranberry sauce, but Copper Chef is here to review a way that will put all of that family feuding in the past.
While many people are divided on the proper method to prepare cranberry sauce, Copper Chef reviews a simple cranberry recipe that we are sure every one of your Thanksgiving dinner guests will love.
Chunky Cranberry Sauce
- 1 cup sugar
- 1 cup water
- 12 oz. fresh cranberries
- 1 tsp. vanilla extract
- 2 tsp. orange zest
- Kosher salt
Copper Chef reviews the easiest method for preparing this cranberry sauce. First, take a small copper saucepan and combine your sugar and water over a low heat until the sugar dissolves. Then, add your cranberries and cook until the cranberries burst. This will roughly be 10 minutes but maybe slightly less depending on the type of saucepan you use. Copper pans have a better heat conductivity and are ideal for making cranberry sauce. Once the time is up you’ll want to stir in your orange zest, vanilla extract, and kosher salt.
Finally, remove the copper saucepan from the heat and let it cool completely. Transfer the cranberry sauce to a resealable container and refrigerate until ready to serve.
It’s your turn to weigh in. How do you prefer your cranberry sauce? Do you have a method of cranberry sauce that differs from the aforementioned forms? Feel free to leave a comment below!