The Thanksgiving Dishes series continues today. Be sure to check out all the recipes to fill your Thanksgiving Table.
Yesterday was Veteran’s Day. The Hardworking Husband is a veteran, and Veteran’s Day is one of his favorite holidays. I’m not sure why exactly, but I’m sure getting to eat out for free is part of it. I like the holiday because I get to honor many of my friends without looking like a creep. I lived about 30 miles from a large military base for 7 years. I met and became friends with many soldiers and airmen. I greatly appreciate what they do. There are so many sacrifices they make that we will never understand unless we have been in their place.
One of the first dates that the HH and I had was on Veterans Day. I like to joke that he is cheap. He only had to pay for my dinner that night. But it was really nice to spend his favorite holiday with him even if it was a cheap date.
Most holidays are spent with the HH’s adopted family. Even Veterans Day we spend with a couple of them. Our next holiday is Thanksgiving. Each family has their foods they bring to Thanksgiving. This year I’ve asked if I can mix it up a bit, but I will still be taking our normal cheese ball (they don’t let me in the door without it) and cranberry sauce. The Hardworking Husband has been taking cranberry sauce long before I met him. He taught me how to make it and I’m sharing it with you.
Orange Cranberry Sauce
1 – 12oz bag fresh cranberries
3/4 cup sugar
1 large orange
2 cinnamon sticks
Rinse cranberries and check there are no stems. Place cranberries in pan.
Add zest and juice from the orange.
Stir to combine. Add cinnamon sticks.
Cook on medium for 15 – 20 minutes. Stir occasionally. Cranberries will pop. Once the sauce has thickened, remove from heat and place in a heat safe bowl. Allow to cool and then place in refrigerator. Once chill it is ready to serve. I usually make it the day before serving.
- 1 - 12 oz bag fresh cranberries
- 3/4 cup sugar
- 1 large orange
- 2 cinnamon sticks
- Rinse cranberries and check for stems. Place cranberries in pan.
- Add zest and juice from the orange. Add sugar. Stir to combine. Add cinnamon sticks. Cook on medium for 15 - 20 minutes.
- Stir occasionally. Cranberries will pop. Once the sauce has thickened, remove from heat and place in a heat safe bowl.
- Allow to cool and then place in refrigerator. Once chill it is ready to serve.
I usually make it the day before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Shallow Sauce Pan, 2 1/2-quart, Black
- Citrus Lemon Zester & Cheese Grater by AdeptChef - Parmesan Cheese, Lemon, Ginger, Garlic, Vegetables, Fruits - Razor-sharp Stainless Steel Blade Protective Cover, Dishwasher Safe
- Elindio Citrus Orange Manual Hand Squeezer Space Saving Kitchen Juicer
Amount Per Serving: Calories: 104Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 27gFiber: 2gSugar: 23gProtein: 0g
Don’t forget to pin!