Bring on the Side Dishes! (Patreon)

Happy November, y'all! We are now in the holiday season, which means food and drink and more food.

I thought I would take this moment to send some love to one of my favorite side dishes. A dish that is usually looked at in confusion or disgust, and whose place on the table is born mostly out of tradition rather than want.

Have you guessed it yet?

I'm talking about cranberry sauce.

Yes, this sweet, jammie delight is one of my favorite dishes to have on my holiday plate. Sweet and tart, cranberry sauce is the palate cleanser to cut through the richness of meat, potatoes, and gravy. A bit of brightness to counteract the salty and savory.

And let's not forget its versatility! Use it on your waffles the next morning, top it on a fluffy warm scone. Drop a spoonful in your champagne or ginger ale for a festive cocktail or mocktail. Delightful!

In my family the biggest debate surrounding cranberry sauce is to make it fresh or push it out of the can. My mother likes the canned version. I hide the cans when she brings them over because fresh sauce is the best. And it's so easy to make! It can easily be put together the night before and keeps in the fridge for the rest of the week.

So give it a try. Tell me what you think. And tell me about your favorite side dish. I love trying new things.

Cranberry Sauce Recipe

      About two cups fresh cranberries - Washed, rinsed, sort out the ones that look sad.

      Juice from half an orange and the zest.

      Two tablespoons brown sugar.

      If you're feeling naughty, add a few splashes of Grand Marnier or your favorite orange liqueur.

Put all the ingredients in a sauce pot and cook on low until it comes to a simmer.  As the berries start to pop, taste for flavor and add more sugar if desired. Once all the berries have popped, take it off the heat to cool before placing in a container. If you're not enjoying right away, keep it covered in the refrigerator.

Happy Holidays to you!