I have always been skeptical of processed foods. Margarine was the bane of my existence at 5 years old. I detested Little Debbie snacks. And I turned up my nose at canned cranberry sauce.
I saw the dish of perfectly round, sliced, jellied cranberry sauce sitting at the Thanksgiving table, and it gave me the heebie-jeebies. I simply wouldn’t touch the stuff.
Then I was introduced to whole-cranberry sauce. It was more like cranberry preserves, so I gave it a shot. And I loved it.
But the store-bought stuff was made with high fructose corn syrup. So I decided to make my own. It was way easier than I ever imagined. I’ve been making it ever since. And so should you!
Also, funny story: Helen has been going through a phase where she thinks she knows everything. She wanted to sample a cranberry, and I tried to warn her that they were very sour. She insisted that they weren’t, even before she tried one. When I gave her one, she spit it out. But she liked the sauce!
Is there any Thanksgiving food that you used to dislike but now love?
- 1 cup water
- 3/4 cup organic cane sugar
- 12-ounce package (about 3 1/2 cups) fresh cranberries (you can also use frozen)
- zest of 1 orange (optional)