My Go-To Cranberry Sauce Recipe
I've never shared this one before.
The countdown to Thanksgiving is on.
If you’re like me, you’ve already started prepping for your feast. I’ve made the gravy (it’s currently in the freezer). I’ve assigned drinks and desserts to my guests (remember: ASK FOR HELP. IT’S OKAY!), my bird is on the way, and the cranberries are ready to rock.
Below, I’m sharing my go-to cranberry recipe. I’ve compiled most of my Thanksgiving recipes on my website (links below), but I’ve never published this cranberry before. It’s exclusive so my paid Substack subscribers. Trust me: it’s way easier to make than you think, and better than the canned stuff (not that I’m a canned cranberry hater— there is a time and place for everything).
People ask how I do it all. The truth is, I don’t. For a few dollars a month, you can support Spilled Milk and the team that makes it.
Helpful Thanksgiving links:
Watch me make my grandmother’s chestnut stuffing recipe. (2-minute video)
Watch me make a Thanksgiving turkey. (5-minute video)
6 Ways to Cook Your Thanksgiving Turkey.
My 15 Best Thanksgiving Side Dish Recipes
My 10 Best Thanksgiving Dessert Recipes.
My Go-To Cranberry Recipe
This recipe can be made days ahead (even longer if you store them in the freezer). Listen to the cranberries— they burst as they cook, releasing fruit pectin that thickens the sauce. I love listening to that pop!
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