I’m not sure what is worse! This year that flew by so quick or that ridiculously bad Bronco’s game that I just listened to (I couldn’t watch it was so bad). I’ll tell ya, I have seen better and more exciting high school games. Good thing I took an hour to take the dogs to The Bluffs for a walk during the game, otherwise I really would have felt like a slug! Whoa, that was horrible!!
So now that I’m looking at my calendar I just realized that Thanksgiving is only 19 days away and I haven’t posted anything related to it yet. Funny thing, I am hosting Thanksgiving for the first time in like 10 years and today was the first day that I have given it any thought. So my Jazzed Up Homemade Cranberry Sauce was an easy thing to make (and to save) for the holiday!!
When I say easy, I mean easy. There is absolutely no reason to ever, ever open a can of cranberry sauce when you can make a Jazzed Up Homemade Cranberry Sauce in no time flat! I made it “jazzed” up with the addition of a jalapeno and fresh ginger. It’s “spicy” because of flavor but not heat and these flavors just meld great with tangy, sweet sauce. Perfect for your turkey dinner or even your morning toast!!!! Besides being able to make this in less than 15 minutes, once it cooled you can freeze it for later! It’s the perfect side dish to prepare and make prior to Thanksgiving! One thing off your plate!
I’m not going to inundate you with posts over the next couple of weeks, so make sure to check back often for more Thanksgiving ideas!
- 1- 12 (ounce) bag whole fresh cranberries
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground cinnamon
- zest of 1 orange
- 1 jalapeno, diced small
- 1/2 cup dried cranberries
- 1 cup sugar
- 1 cup fresh orange juice
- In a medium-sized soup pot over medium heat, add the cranberries, ginger, cinnamon, orange zest, orange juice, jalapeno, dried cranberries, and sugar. Stir to combine.
- Bring to a boil and lower heat to low stirring constantly. Using the back end of a spoon, crush the cranberries. You will hear them begin to “pop”.
- Cook for approximately 10 minutes or until most of the cranberries have popped and sauce begins to thicken.
- Remove from heat and let cool before serving.