More on Disney Baby
Create magical moments with these inspired ideas and feel-good products.
Elvie's Thanksgiving Favorite: Homemade Spiced Cranberry Sauce
Neither one of my kids was a fan of Thanksgiving food the first time they tried it. For Zinashi’s first Thanksgiving, she’d not quite been in the United States for a month, and all the food looked strange to her. She ate the roll and looked at us like we were crazy when we tried to get her to try other dishes. Last year was Elvie’s first Thanksgiving, and she was still in her picky baby phase, rejecting any and all foods. But over time, both of my girls grew to like foods that are normally served on Thanksgiving. For some things, I had to adjust the recipe to suit our family’s tastes, and cranberry sauce was one of those things. It has such a strong flavor, and I found that I needed to add a little bit of extra spice to make it just right. Once I got it down, it became a favorite, and no one loves it more than Elvie. It is an easy dish to make, and I am happy to cook some up, whether we are dining at home or with others. Served hot, it is heavenly. Here’s my recipe.
Homemade Spiced Cranberry Sauce
It’s easy to make, easy to take, and is a family favorite. Elvie loves it, and we hope you will, too.
To make spiced cranberry sauce, you will need:
1 12 oz. bag of fresh cranberries
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup water
1 teaspoon vanilla
1/4 teaspoon lemon flavoring or extract
Place your cranberries, sugar, cinnamon, ground cloves, and water in a saucepan on the stove, and turn on the heat to medium high.
Stir cranberry mixture slowly and constantly. At first, it will look grainy. Keep stirring until the mixture heats enough that the sugar dissolves.
Once the sugar has dissolved, stir occasionally as the cranberries begin to soften and the liquid begins to bubble.
As the sauce cooks, the cranberries will begin to puff up and burst. Some of the cranberries may not burst on their own, so simply press them against the side of the pan with the back of your spoon to help the process along.
Once most of the cranberries have burst and the sauce begins to thicken, check to see if it is done by seeing how easily it slips off your spoon. I prefer to use a wooden spoon, and I know that when the sauce mostly sticks but still has some drip off, it’s ready for the next step.
Turn off heat and add vanilla and lemon flavoring. Stir well to completely combine.
Now you need to decide if you’ll serve it immediately, or save it, or both. I like to make a double batch so that I can do both.
Simply spoon it into a bowl on the table and pass it around. We love to eat this with our turkey, but it’s also amazing as a jam on freshly baked rolls.
If you’d like to save it for later, no problem! It keeps well in the fridge for up to a week, and you can even freeze it. Simply spoon it into your container of choice – I prefer canning jars – allow it to cool, and place in the refrigerator or freezer. When you are ready to eat it, simply heat over medium low heat. This also makes a fantastic hostess gift during the holiday season, as it can be used as jam or even with cream cheese to make a dip.
Elvie thinks it’s so good, she’s not even going to leave any on her fingers. Now that’s the mark of a good holiday dish.