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Amelia’s Amazing Thanksgiving Cranberry Sauce
When I think of Thanksgiving what comes to mind is turkey. sweet potato pie, sausage stuffing and most of all cranberry sauce.
Since 1672, cranberries have been a staple in our Thanksgiving holiday celebration.
The earliest cranberry sauce recipe uses whole raw cranberries and sugar, bringing it to a boil and then simmer until all the cranberries were cooked through. The Wampanoag Indian tribe had been using cranberries for food, dye, and medicine.
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In 1796, Amelia Simmons—author of American Cookery, the first-ever American cookbook—took it one step further by recommending that roast turkey be served with cranberry sauce.
In the early 1800s, Ocean Spray revolutionized the labour-intensive process of hand-picking cranberries from vines with what’s called a wet harvest. Basically, farmers flood the bogs where cranberries grow, and then they wade into the water to collect the floating berries en masse.
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Amelia’s Amazing Orange Cranberry Sauce
Ingredients:
2 Bags of Cranberries rinse well
1 Cup of Orange Juice
1 Cup of Water (enough to cover all the cranberries)
1 Cup of Sugar (white sugar or organic sugar)
2 Oranges (peeled and cut into large pieces)
2 Apples (granny smith, gala cut in chunk pieces)
1 teaspoon of Nutmeg
1 Tablespoon of Cinnamon
Cooking Process:
- Place into midsize saucepot:
- Cranberries
- Add Orange juice and Water
- Add 1 Cup of Sugar
- Oranges and Apples
- Nutmeg and Cinnamon
- Bring all ingredients to a boil.
- Simmer for 45 minutes or until all ingredients are fully cooked and jam-like consistency.
- Sweet and Fruity!!!!
Enjoy with your Thanksgiving Turkey or on your Toast for Breakfast. Either way, Delicious!!!!!
Thank you for this delicious recipe!
I had made this recipe previously and lost it. Everybody loved it when I made it. Thank you so much!❤️