It’s Canadian Thanksgiving and that’s a better thanksgiving because there’s 8 long weeks between it and Christmas without having dinner with your conservative relatives.

  • MintyFresh@lemmy.world
    4·
    4 days ago

    Also look into making your own. It’s super easy and so much better, you can tweak the tartness/sweetness ratio to your liking.

    Instructions Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.

    ⅔ cup (133 g) sugar ,⅓ cup (67 g) light brown sugar, tightly packed, ⅓ cup (78 ml) water, ⅔ cup (157 ml) orange juice Add cranberries and return to a boil. 12 oz (340 g) cranberries

    Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing. Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature. Cover and refrigerate at least 2 hours before serving.

        • BeeegScaaawyCripple@lemmy.world
          2·
          4 days ago

          i got home and could pull up the recipe:

          • 3 tablespoons juice (or orange zest, lemon zest, lemon juice - anything citrusy)
          • 1 cup pure maple syrup (not butter pancake syrup)
          • 1 16-oz. bag cranberries
          • 1 cup cranberry juice (or orange, apple or any other juice combination)

          Procedures

          Wash bag of cranberries under cool water, then dump into a medium saucepan.
          Pour in 1 cup of cranberry juice (or whatever juice you choose).
          Pour in 1 cup maple syrup.
          Add orange juice.
          Stir together and turn heat on high until it reaches a boil.
          Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick.
          Turn off the heat.
          Pour into a glass dish and let cool. (i can’t remember why this is important but i think it has to do with flavor. or dish staining)

          For best results let sit in fridge overnight.

          i can’t remember what website i stole it from but it’s pretty reliable. use your favorite drinking cranberry juice and make it more cranberryy why not