Though not quite verbatim, we serve this dish with a pan-fried grit and hominy cake. We offer it as an appetizer, though it’s easily an entrée. Feel free to serve …
Cranberry sauce is a staple on the dinner table during the holidays with my family. My grandmother’s cornbread dressing just wouldn’t be the same without the sweet and tart maroon jelled concoction to help set it off. For years, cranberry sauce wasn’t given much thought. My mom would simply buy a can, pop off the lid with a can opener and plop the cylindrical shape right into an elegant crystal-serving dish (do you see the irony?).
A few years ago, I came across a recipe to make homemade cranberry sauce and I thought I’d give it a whirl. I think my brother was a little surprised when I showed up to my mom’s house with the sauce, but after that first Thanksgiving with the homemade cranberry sauce, my family and I never looked back.Cranberry sauce is one of the easiest sides to make, and people are so impressed at the thought of making it from scratch. The recipe only requires four ingredients and adding orange juice gives it a little something extra.