I am also thankful for pre-cut butternut squash. Not having to cut the bulbous gourd to make my family favorite and holiday tradition, Butternut Squash Apple Soup, is convenient indeed....and expedient! A sharp knife meeting a roly-poly vegetable absolutely frightens me.
And, I am thankful for Google and The Pioneer Woman who shared this easy and delicious recipe for Cranberry Sauce. I made a few adjustments and substitutions, but regardless, the house smelled heavenly while these flavors happily congealed together. I used lemon zest and lemon juice instead of orange zest and juice. Ree instructed that anything citrusy would work. Also, I did not have straight-up cranberry juice, so I used Cran-Grape juice. I used 3/4 cup of maple syrup and added 1/4 cup of brown sugar and a dash or two of cinnamon.
by Ree Drummond
IngredientsOne 12-ounce bag fresh cranberries
1 cup cranberry juice
1 cup pure maple syrup
3 tablespoons orange juice
1 tablespoon grated orange rind
DirectionsWash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency