This afternoon I made the cranberry sauce for Thanksgiving; I made a huge batch so I would have enough to enjoy beforehand, too. I used 2 pounds of fresh cranberries (about 8 cups) which makes a quadruple batch of my Cranberry Orange Sauce. If you plan to make it this year, I recommend you either use confectioners style Swerve sweetener or powder whatever granular type sweetener you use. Most granular sweeteners can be a bit crunchy or gritty when used in a dish that is chilled/refrigerated. Powdering the sweetener eliminates that problem. I always add some unsweetened coconut to my cranberry sauce as it's simmering. It gives a nice coconutty texture and crunch to the sauce that I love. I've even stirred in toasted walnuts or pecans before, which make it really tasty and very much like a cranberry relish/salad that is excellent dolloped on top of either Greek yogurt or as the berry topping for a cheesecake. I snapped a few photos of our deep dish pizza below. You can find the recipe here: Chicago Style Deep Dish Pizza. Enjoy!
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| Crust fresh out of the oven; ready to be topped |
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| This is a beautiful thing... |
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| The beginning of my cranberry sauce... |
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| BOOM! 10 minutes later, fresh Cranberry Orange Sauce |
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