We’re hosting my in-laws for Thanksgiving again this year. And naturally I’ve been thinking about the menu for weeks. I like to keep the meal fairly traditional, but add a few new dishes or flavours every year.
I haven’t finalized the details yet, but I have ordered a fresh turkey raised by Bill just down the road in Queensville and made one item: cranberry sauce.
I first made it more than 15 years ago, when I was a reluctant and rather unsuccessful home cook. The star ingredient is grown by the millions in my home community, Muskoka. I highly recommend a visit to Johnston’s cranberry marsh in Bala if you’re looking for a road trip this fall.
This recipe, with a slight reduction in the amount of water, came from the back of a Johnston’s cranberry package. You can switch it up a bit with grated apple and cinnamon or grated orange zest.
750 mL (3 cups) cranberries
250 mL (1 cup) sugar
175 mL (2/3 cup) water
In a small saucepan, heat water and sugar until sugar dissolves and mixture begins to boil.
Add cranberries and simmer until berries pop and liquid thickens.
Ladle hot into mason jars, check for seal and store at room temperature until ready to use.
Makes 750 mL (3 cups).