The holidays are definitely approaching, because I’m running around like a chicken with her head cut off. As I adjust to making my own schedule, I find myself wondering how I ever had time to balance art direction on top of photography. The days fly by in the midst of cooking, shooting, editing and scheduling other shoots. I’m also in the process of rebranding my Portfolio thanks to the help of one extremely talented Brand Designer, Diego Mota and it has taken up quite a bit of time.
Now, Thanksgiving is almost here and I still need to make something to bring to the feast.
I decided to cut myself a little slack and make an easy cranberry sauce. I had never made it before and wanted to try adding this Vietnamese Cinnamon from Penzey’s that my Mom brought me as a gift.
We used the cinnamon when we made a Plum Pie together this summer and we found that it’s more intense than regular cinnamon. I figured since cranberries are tart, similar to plums, this addition would be a nice balance of sweet and tart.
If you find yourself scrambling before Thanksgiving, give this recipe a try. It’s easy, fast and absolutely delicious. No one will know how easy it was to make. Your secret is safe with me.
Also, be sure to check out my recipe for Leftover Cranberry Sauce Popsicles.
EASY CRANBERRY SAUCE
4 cups cranberries
1 cup of water
1 cup of sugar
Optional: 1/2 teaspoon cinnamon
1. Rinse the cranberries in a colander.
2. Add the water and sugar to a saucepan over high heat and bring to a boil. Stir to dissolve the sugar.
3. Add the cranberries to the pot and allow them to boil for about 2 minutes.
4. Lower the heat and let the cranberries simmer for another 10-12 minutes.
5. Add the cinnamon, if desired, and stir to combine throughout.
6. Remove from heat and let cool.
7. Chill sauce in the refrigerator.
Note: The sauce will continue to thicken as it cools.
All images © Regan Baroni 2015.