First and foremost, I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty! I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world!
I don’t know about you guys, but I have a really hard time planning out the cooking schedule for holiday meals.
Now let’s backtrack a bit – why on earth am I making holiday meals right now? Why, in the early-middle of October, would one be posting about cranberry sauce? Let’s just say I wanted to get a jump on Thanksgiving plans this year and try out recipes before actually making them…you know, in case the President comes to dinner or something.
Last week I visited Whole Foods in several different locations to try and track down a bag of fresh cranberries and a whole turkey. And the search for cranberries was very rudely interrupted when asking the local Whole Foods stocker if they actually had any or if it would be better for me to find frozen ones instead. I was very snottily told that cranberry season season is not until November and he didn’t understand why I would be looking for them now since “cranberry harvest season isn’t even until the 3rd week in October.” Oh, oops! Guess I got my harvest schedules confused…sorry guys 🙂
Anyway, I digress. Cranberries are not available right now except the frozen version, which works for me. And turkeys? Well, let’s just say we’ll get to that one later this week. But this cranberry sauce – it screams of the holidays to me. And not only that, it’s made in the crockpot!
That means no more stovetop attempts while cooking onion and celery, no more trying to squeeze it in the oven next to the turkey. And, if you prefer, it even means you can make the night before and not even worry about it on the big day! I adore my crockpot…it’s been too long since I’ve used it, and it definitely got its workout this weekend.
- 16 oz cranberries, fresh or frozen
- 1 1/3 cups sugar
- 1/2 tsp cinnamon
- dash of cloves (very small dash!)
- 1 cup orange juice
- zest of 1/2 an orange
Put all the ingredients in your crockpot and stir carefully to combine. Cook on high for 2-3 hours until the liquid is starting to get syrupy. Refrigerate until ready to use!
Now if you’ll excuse me I’m off to put this on top of vanilla ice cream for breakfast. You know, cause the baby wants it… 😉