Thanksgiving dinners have many characteristic dishes, one of which is cranberry sauce. Cranberries are native to North America, and the Pilgrims likely served them at their first Thanksgiving feast. However, due to sugar scarcity, cranberries were not made into a sauce until much later. In 1796, American chef Amelia Simmons published one of the first recorded cranberry sauce recipes in her cookbook, and since then, it has become a staple of Thanksgiving.
Ingredients:
Cranberries
Sugar
(use as much as you would like, as long as there is a 1:1 ratio)
Instructions:
1) Place the cranberries in a bowl, fill with just enough water to cover the cranberries.
2) Boil until the cranberry skins break open, about 15 minutes.
3) Mash the boiled cranberries until they reach the desired consistency. Strain with a jelly bag.
4) Add sugar to the bowl, let it simmer for 10–15 minutes.
5) Allow the mixture to cool. Enjoy!
