Ella, my little chef, helped me make the cranberry sauce for Thanksgiving tomorrow. The recipe is from the book we have been reading this week called A Pioneer Thanksgiving: A Story of Harvest Celebrations in 1841 Written by Barbara Greenwood and Illustrated by Heather Collins. It was a really simple recipe to make and Ella loved hearing the cranberries pop as they cooked.
Here's the recipe:
PIONEER CRANBERRY SAUCE
2 c. of fresh cranberries
1 Tbsp butter
1 c. sugar
1 c. water
1 tsp. cinnamon
1. Combine the cranberries, butter, sugar, and water in a pot. Ask an adult to turn on the burner to medium. Heat the mixture to the boiling point, stirring until the sugar dissolves.
2. Boil rapidly until the berries pop, about 5 minutes.
3. Ask an adult to take the pot off the burner. Let the sauce cool for 5 minutes, then stir in the cinnamon.
4. Cover the sauce and put it in the refrigerator until firm. Store leftover sauce in fridge or freezer.