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.

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.

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!!!!!