So Very Cranberry
Try a new take on the most-debated Thanksgiving side dish.
Cranberry is a staple when it comes to my family’s holiday menu, whether it’s the form of a sauce, a relish or the Jell-O mold. It wasn’t until recent years, after attending Thanksgiving dinner at my friends’ and in-laws’ homes, that I’ve come to realize that people can be quite picky about the way they take their cranberries. Some people turn their noses up at the Jell-O option, while others refuse the canned sauce. This recipe is so much more than that jelly-like fruit that comes out of a can. This version is sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork.
The flavors from the orange zest and the fresh cranberries go perfectly together, and the pineapple bits, along with the sugar, balance out the tart notes. The apples give it a bit of crunch, while the hints of cinnamon lend to the familiarity of the holidays. This easy recipe can be made in larger batches and stored for days. It is easy to travel with and can be made a day ahead.
For my family’s gatherings, I have always been in charge of bringing the cranberry dish. I have tried many different versions, and this is by far my favorite. Try it at your next holiday gathering and hopefully you will get the same positive reaction.