By Jenny McCoy — Chef Instructor, School of Pastry & Baking Arts
Cranberry season is in full swing, and with Thanksgiving right around the corner, what better time to rethink your cranberry sauce? I find people either love cranberry sauce or don’t like it at all. I happen to be someone who loves it. The bright color on my dinner plate pops against the whites, browns and greens of turkey, stuffing and veggies. The super bright and tart flavor is a much-needed contrast against rich and heavy side dishes (often drowned in gravy). Plus, a schmear of cranberry sauce on a leftover turkey sandwich is a crucial component of one of my favorite lunches.
Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes, but before we get into the kitchen, let me tell you a few things about America’s quintessential Thanksgiving fruit.
Read on for a serving of cranberry history plus a side of Chef Jenny's recipes!