Thanksgiving is just around the corner. Can you believe it? Throughout November, I’ll be excitedly sharing my most beloved family Thanksgiving dishes with you, counting down to the big day. I’ll also share tips for simplifying the holiday cooking madness, and ideas for American expatriates like me who love this holiday, but don’t have all the seasonal ingredients at the ready.
My doctored up cranberry sauce felt like the right place to start: it’s perfect for expats who can’t find fresh raw cranberries, or anyone who wants an easy way to turn the plain old jarred stuff into something special.
I grew up spoiled by my mom’s fresh cranberry and citrus relish every Thanksgiving. When I moved abroad and fresh berries weren’t stocked cheaply in stores, I felt my only alternative to her fresh, flavorsome treat was the the jellified, can-shaped red blob of my nightmares.
Little did I know that with a handful of aromatics and an open mind, even the most basic packaged cranberry sauce could be made delicious and praise-worthy. Plus, whole cranberry sauce can now be easily found in jars, containing only cranberries, water and sugar (thank you Ocean Spray!).
Save your precious cooking time for the pie doughs and game birds that need your TLC. This simple but sophisticated makeover packs the warm, tart and spicy flavors of even the best homemade original, without any of the effort.