This post may contain affiliate links. Please read my disclosure policy.
We recently had to perform home repairs that involved drywall, 2×4’s, walls and wall studs, carpet, sub-floor, vinyl siding, windows, paint, caulk and power tools. But I am happy to report that the work is done, the furniture is back in place and I am ready to roll on this Thanksgiving dinner! (I am also happy to report that I maintained my composure and had no meltdowns, not one.)
Oh yeah – we were also without Internet and TV for what seemed like weeks (really a couple of days). I am so happy to be back in the blog world! I think I had more withdrawal issues from lack of blogging than I did with no TV and Internet. Is it possible to be addicted to a hobby? Absolutely!
Have you ever made your own cranberry sauce? I’ve bought the canned variety my entire married life. My husband really loves the cranberry sauce in the can. You know the one that comes out with the ridges imprinted on the sides, like dog food? But for the last few years I’ve seen my friend Mary who blogs at Barefeet in the kitchen make beautiful homemade sauce, and she said it was easy. I had no idea how easy it really was until I tried her recipe.
Mary was right. This is easy, delicious, tart and sweet and may be made a week in advance. Perfect!
I shot these photos while the sauce was still warm. Good golly it is delicious. I hid it in the back of the refrigerator so it won’t be eaten before Thanksgiving.
I love all the blogs I read and find tips and recipes to try every single day. But Mary always has something I want to make. I could blog almost everyday with just her recipes. And they’re always as good as she says they will be. Not trying to gush too much here but just want to share – she has a terrific style and great recipes. Give her a visit sometime soon.
Fresh Cranberry Sauce
(recipe adapted from Mary at Barefeet in the kitchen)
12 ounces fresh cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt
juice of half a lemon
Combine the water sugar, salt and lemon juice in a medium saucepan. Stir until the sugar is dissolved. Add the cranberries and heat over medium high until it boils. Reduce the heat to medium and continue to cook until the cranberries split or pop. At this point you can cool and store in an airtight container in the refrigerator. If you like a smooth sauce press the mixture through a fine mesh sieve placed over a large bowl. Squeeze the pulp and juice from the berries using the back of a spoon.
Here are a few more recipes you might like to try this Thanksgiving holiday!
I’m making the chocolate pecan pie and another new recipe I’ll post next week – so please check back! I hope you and your family have a wonderful, blessed Thanksgiving holiday filled with laughter, and enough new memories to last a lifetime! Thanks so much for stopping by!