Jessie Gambrell

Co-A&E Editor

With Thanksgiving just a few days away, it is time to roll up your sleeves and dig your hands into some cranberries. This recipe is a Thanksgiving classic with a twist, or should I say zest. I have been making my (almost) famous cranberry sauce every Thanksgiving for the past five years. So I am sharing it with you to make for your family dinner table or to take to your friend’s house this Thanksgiving. What you’ll need:

One bag of cranberries

One and a half cups of sugar

Half a cup of orange, apple OR cranberry juice

The zest of an orange

3 – 5 quart pot

Instructions:

1.) Dump cranberries into strainer, and under water pick out any mushy or particularly blond cranberries. 2.) Pour the rinsed cranberries into your pot and add the sugar, juice and zest. (After zesting the orange I usually slit a hole in it and squeeze the juice into the pot for flavor). 3.) Heat on low and let cook for about 20 minutes until it is a deep, thick, saucy mixture. CAUTION: The cranberries pop when hot so keep an eye on them and stir periodically. 4.) Once the cranberries have all popped, smash any left with the stirrer or pull out a potato masher. 5.) Let cool for a bit, then pour into serving bowl and chill overnight.

That’s it! Now you have made a beautiful, decadent and quite tasteful side dish for your Thanksgiving dinner table.