If you, like us, love to make a huge Thanksgiving feast from scratch, we're betting we have a common thorn in our sides. Most Thanksgiving eaters are happy to dig into homemade stuffing, made-from-scratch green bean casserole and whatever else we can we can make even more homemade, but there's always one person who just won't relent -- the canned cranberry sauce lover.
We get it. Canned cranberry sauce is beguilingly pleasing. The ridges make us feel nostalgic. There's something about slicing it into rounds that feels very satisfying. It even tastes pretty good. But there's one thing in canned cranberry sauce that you'd never put in the homemade version -- high fructose corn syrup. Look, whether you try to avoid this ingredient as much as we do or not, there's no denying that it makes the cranberry sauce in the can cloyingly sweet. It also completely misses out on the beautiful things that happen when you add flavors like orange zest and cloves to cranberry sauce. If you've been struggling to find a way to make homemade cranberry sauce appeal to the people who love the stuff in the can, Food52 figured it out for us.
The trick is so simple, we can't believe someone didn't think of it sooner. All you have to do is make a finely strained version of your favorite, delicious, homemade cranberry sauce, add a little pectin and let it set up in the fridge inside a tin can with ridges. Voila, Thanksgiving wizardry.
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