Thanksgiving is upon us, and whether you’re team canned cranberry or fresh, you’ve got to have this classic accompaniment on turkey day. I grew up eating the canned cranberry sauce and I must admit, I love the little ridges and all. The fresh stuff is good too, but it’s a different experience all together.
The lemon juice is the star ingredient in this recipe, inspired by the one and only Ina Garten. I use cranberry juice instead of water to reinforce the flavors. The cranberries simmering on the stovetop perfumes the whole home and really sets the mood for the holidays.
Gobble, gobble!
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