The Cranberry Sauce I Make Every Thanksgiving

Finally, I'm sharing my Aunty Toki's cranberry sauce recipe. She was my great-aunt, and she passed away earlier this year in Northern California, where she lived. She and I connected over food in particular, and I treasured a handful of index cards she'd sent me some years ago, full of hand-written recipes. 

I latched on to the cranberry sauce recipe immediately, but I realized that over the years, I've modified it quite a bit. My kids enjoy my homemade cranberry sauce so much that I end up making it at least twice in addition to Thanksgiving Day!

Aunty Toki's Cranberry Sauce - CFO Version

1 lb fresh cranberries

1 1/4 c granulated sugar, plus more to taste

zest and juice of 1 orange

1/4 teaspoon salt

2 10.5-oz cans of mandarin oranges, drained

1. In a large bowl, wash the cranberries and toss out any spoiled ones. (I always find a few that are mushy.)

2. In a medium saucepan, combine the cranberries, sugar, orange zest and juice, and salt. Bring to a boil over medium high heat, then reduce heat and simmer until cranberries have broken down to desired consistency. Taste and add more sugar if desired, then cook until sugar has dissolved. If you like your cranberry sauce super smooth, give it a whiz with an immersion blender.

3. Remove the cranberries from heat and let cool for at least 30 minutes. Fold in drained mandarin oranges (you can add a third can if your kids are like mine 😂).