I have always bought cranberry sauce in a can. Why wouldn’t I?
It’s pretty much a staple for American tables; and honestly, I thought it was pretty funny to have all this homemade food on the table, and a cylinder of cranberry sauce on the side.
The history of canned cranberry sauce is actually rather interesting:
“Beginning in the early nineteenth century, farmers began producing cranberries commercially for both domestic use and export to Europe. During the long siege of Petersburg, Virginia (June 15, 1864 – March 25, 1865) in the Civil War, the Union General Grant ordered cranberry sauce to be included with the supplies shipped to feed his troops. This was probably the first large scale use of cranberry sauce as a food and, given the large number of Union troops involved in the siege, enough apparently brought home fond memories cranberry sauce that its popularity as a side dish caught on. Since cranberry sauce goes well with poultry, especially turkey, it soon evolved into a Thanksgiving staple.”
“Cranberry sauce was first commercially canned in 1912 by the Cape Cod Cranberry Company which marketed the product as “Ocean Spray Cape Cod Cranberry Sauce.” A merger with other growers evolved into the well-known Ocean Spray corporation now famous for their cranberry products.”
So how do you make this amazing American side dish?
- 1 package of fresh, whole cranberries
- 1 cup of white sugar
- 1 cup of apple cider
Get Thee a Pot:
Put the sugar and cider in the pot and heat on medium until the sugar is dissolved.
Add the cranberries and let them cook until they pop (about 10 minutes)
Remove from heat and place into a pretty bowl (if you have one) and stir/mash with a fork
That is really all it takes. I’m telling ya: I made this recipe last year, and it was so good it outshone the turkey. The. Turkey. So make a big batch and enjoy!