There are about a million and one variations of classic cranberry sauce! It’s like chilli. Everyone has their own recipe! Personally, the only experience I had with cranberry sauce growing up was the globular stuff that came in a can, and came out in a log…you know what I mean right? This is the stuff my grandmother has always served (and still does to this day) per the request of my grandfather. Yuck. Then once in a while I would come across another variation, called cranberry “relish”. I’m not sure exactly what qualifies it as a relish, except for the fact that there are always some mysterious chunks of something or other in it. And then, finally, there’s the jello version. This is the one my mother-in-law makes and serves with cottage cheese (which is how my husband loves it). Texturally, I take issue with that combo very much…I’ve tried and I just can’t do it.
The variation of cranberry sauce that I adore is simple, There’s no jello involved. There’s no funny chunks of mysterious accoutrement floating around in it. It’s just a great combination of sweet and sour, with a kick of citrus and a little warmth from some cinnamon. To me, this classic cranberry sauce epitomizes holiday flavors and aromas!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.