Did you grow up with the cylinder of cranberry sauce on the table at Thanksgiving or Christmas? It wiggled like an older version of jello. I loved that it was all at once tangy and sweet. We used to slice it according to the lines on it from being in the can forever.
It was tradition. We knew it was a holiday when it was on the table. I don’t think we even thought about cranberry sauce for at least ten months in a year. No matter how long the grocery list was, we never forgot to add a few cans to the basket.
Okay, I know that cranberry sauce is not high on the list of holiday concerns. There is way more pressure attached to cooking the turkey. In my house, the pressure is on as I have fun creating a menu that works for vegans, vegetarians and carnivores. Even though it’s usually an afterthought, it is also the first thing I notice if it’s missing.
I was a full grown adult before I ever held a cranberry in my hand. My extensive knowledge didn’t go beyond the cranberry flavored beverage in my fridge. But, my plant-based journey has given me the courage to shop differently. That’s why I was excited when I saw bags of fresh cranberries piled high in the supermarket.
My husband swears by the old school jellied version. It’s so funny. We always make sure we get him a can or two. I definitely enjoyed making this with my daughter. I’m always looking for the opportunity squeeze a math lesson in. Cooking together is a great way to do that!
4 Great Health Benefits of Cranberries
- Great source of Vitamin C
- Rich in antioxidants
- Great for inflammation
- Fiber rich
Would you consider cranberry sauce a side dish? In some households, it’s the star. This simple recipe calls for fresh cranberries, brown sugar and OJ. That’s it. Go ahead and give it try. Find me on Instagram and let me know how it worked out.
LA Dunn is a plant-based advocate hoping to encourage more people to put more veggies, fruits and grains on their plate. Sign up below to stay connected. Check out the merchandise at the Black Girls Eat Online Shop and learn more about going from plant-curious to plant-focused in her 5 day email class: Introduction to Plant-Based Nutrition.