My memories of the family Thanksgiving meal are Grandma's Southern Cornbread Stuffing, green beans with bacon (boiled for hours within an inch of their green lives), oven ready, par-baked rolls, some sort of mashed potatoes (from a box...I think) and Ocean Spray Jellied Cranberries which would be sliced into perfectly formed circles, right out of the can.
Until I tasted this recipe, I never knew that Cranberries had such amazing and intense flavor! The best part is that you can (and should) make these a couple days in advance of eating them, which makes preparing for Thanksgiving a bit less stressful).
These are the most delicious Cranberries you'll ever eat:
My Favorite Cranberries
1 1/2 C sugar
3/4 C water
3 whole cloves
3 whole allspice
2 , 3-inch cinnamon sticks
1 (12 oz) bag of fresh cranberries
zest of one orange
1. Bring sugar, water, cloves, allspice and cinnamon sticks to a boil in a 4 quart saucepan.
|Sugar and Spice.....(you know the rest)|
Cook, stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes.
2. Remove from heat, add orange zest and cool.
Keep in refrigerator at least 3 days before serving.