Sooooo…..I did a thing. Well, technically my mom did a thing. She decorated our whole house for Christmas. Before. Thanksgiving. She’s pretty much the best ever! I literally only put up the stockings in between preschool pickups and Target runs. But it’s a winter wonderful in here! Go ahead, judge away. I deserve it. But I kinda love it! I think this is a new tradition for our house!
Here’s the thing, we’re not forgetting about Thanksgiving. I LOVE Thanksgiving. It’s the ultimate tailgate to kick off a holiday season of family, friends, gratitude, tradition, memories, food, and love. And there’s nothing like it!
We host Christmas Eve and Christmas Day (get ready for a blog post bananza of all things Christmas entertaining) but my mama hosts Thanksgiving. My contribution is cranberries, the stuffing, and stuffed jalapeños. Always has been. Always will be. (Tradition).
Once Pie was old enough to stand, I passed the cranberry torch over to him. And this year, both Beena AND Pie are in charge of the cranberries. They love contributing to the meal and it’s an easy dish they can make with minimal help. (Kids can cook!) So before 8am this morning we were up, making Thanksgiving cranberries!
We do a fresh cranberry ‘sauce’ and have tweaked the recipe slight over the years to achieve the current version. It’s tart, crunchy, slightly sweet, and an awesome palate cleanser for a smorgasbord like Thanksgiving. I’m pretty sure the pilgrims would have pinned this recipe all over town!
It’s best if you make it the day before. You can add more sugar if you like but honestly, the tartness is the best part! (I make a ton because we bring it to my aunts too, so just halve the recipe if you need to. It’ll be easy math, I promise). Scroll down past these cuties to get the recipe!
Here ya go:
Makes about 6-8 cups
Time: literally 7 minutes start to finish
- 2 lbs. fresh cranberries
- 1 large crunchy apple (I use honey crisp), peeled and roughly chopped
- 1 large orange cut into pieces, leave the peel on half of it
- 1 14 oz. can crushed pineapple, drained
- 1 Tbsp raw sugar
Add cranberries, orange, and apple to a blender or food processor. I use a ninja bullet because it’s good for everything and I’m all about kitchen appliances that do double or triple duty. Blend until relatively finely chopped. Use your judgement and preference here. Work in batches if you have to. Transfer to a container for storage (glass like this works best because cranberries stain and glass doesn’t leach chemicals into your food). Drain pineapple into a cup and drink the juice! Add pineapple and sugar to cranberry mixture. Stir to combine. Taste test. Add more sugar if really need to (but don’t really because it’s awesome like this). Store covered in the fridge. Give a quick stir before serving to combine.