Momma loves the cranberry sauce that slithers out of the can with a vile sucking sound. The can leaves imprinted rings around the jelly providing an easy slicing guide. Momma has learned to show up for Thanksgiving with her own sad can, in case we accidentally forget.

If you prefer a quick, more flavorful cranberry sauce, this is an easy recipe you can whip up in the time it takes to slide that jellied concoction on to a dish…

One bag fresh cranberries (12 oz)

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup granulated sugar

2 oz rum

Dump all the ingredients in a saucepan, stir on medium-high until most of the liquid cooks off – about 20 minutes. The cranberries will split and pop open. Can be prepared in advanced and stored in the fridge for 2-3 days.

Serve this yummy cranberry sauce at room temperature—along side the canned stuff (if you must)…

Happy Thanksgiving!

Grace Grits and Gardening
Farm. Food. Garden. Life.