Dressing or stuffing?
Candied yams with or without marshmallows?
White or dark meat?
Football or Parade?
(Update for 2016) THE ELECTION!!!
Whole-berry canned cranberry sauce or jellied cranberry sauce still in the shape of the can that looks like pickled beets when sliced?
My answers: Dressing is on the side, stuffing is in the bird, so either works for me. Without marshmallows, but only because I am intolerant to them. Both meats, a bit a breast, a bit of thigh. Football–and to ardently root AGAINST the Dallas Cowboys. And finally, for the majority of my life NO cranberry in any form.
But that all changed in my late 20’s when my Grandma told me to just try it-in THE VOICE. You know that voice. Yes, I was scolded like a small child. And you know as well as I do, when Grandma tells you to do something, anything, at any age, you do it.
So I tried it.
Grandma for the win. (This is my Grandma Betty) Betty’s Cranberry Sauce was amazing.Maybe I tried it as a kid and hated it, who knows, but I have been unnecessarily prejudiced against this most delightful sauce. It’s been well over a decade since I’ve repented, seen the light, and made a switch and started adding cranberry sauce to my holiday plate. There is no turning back now, I am utterly addicted. I like to make a bit extra just so I can eat it with a spoon.
When she gave me her recipe eons ago, cranberry package sizes were larger, and she’s adjusted the recipe to fit the smaller bag size. She’s also played with the recipe. She says it can be made with all apple juice or all orange juice, but the 50/50 of juices is the best. So that’s how I make it.
- 12 oz bag fresh cranberries (about 3 cups)
- 1 1/2 cups sugar
- 3/4 cup apple juice
- 3/4 cup orange juice
- 1 1/2 cups water
- Wash cranberries.
- In a heavy pan cook all the ingredients together and boil until the cranberry skins begin to pop, about 10 minutes.
- Reduce heat and allow to simmer for an additional 10 minutes.
- Chill and serve.