With the craze of Thanksgivukkah and all the discussion about deep frying a turkey or stuffing it with latkes, I might be the one chef working hard to make two separate meals. Before the sunsets will be Thanksgiving at our house. After the sunsets will be the second night of Hanukkah. Except there will be one small area where we will mash up the flavors. Shhhh, I am secretly planning on putting cranberry sauce on my latkes for the remainder of Hanukkah. As such, I am making a big batch of cranberry sauce (even though our friend said she was bringing some too) for tomorrow's Thanksgiving meal in hopes we may have a bit left over.
Cranberries are one of those foods I forget how much I like until I taste them new every fall. I profess to make more cranberry breads and chutneys but never do only to find all the bags I stocked at the end of the season in the bottom of my freezer come November. So for this one week when we all have the green light to celebrate Thanksgivukkah, I am make enough to do just that. Because we never know when we may have this opportunity again. I hear it is in 79, 043 years. So until then celebrate with just a totz more cranberry sauce.
Ingredients
- 3 cups of cranberries (1 bag, 12 ounces)
- 1 cup sugar
- 1 cup water
- 3-4 mandarins peeled and sectioned
Directions
- Mix water and sugar in a sauce pan. Sir to dissolve sugar.
- Bring to a boil.
- Add cranberries and return to a boil.
- Let boil gently until the berries start to burst.
- Reduce heat and let simmer for 10 more minutes allowing the mixture to thicken.
- Add mandarin pieces.
- Cook 2-3 minutes allowing the flavors to infuse.
- Remove from heat and the sauce will thicken further.
- Store in the refrigerator until ready to use.
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