Thanksgiving is one of my favorite holidays! Ever since we had our first child 10 years ago, we have hosted (minus a year or two here and there) this lovely holiday at our home. As a result, we have developed our own favorite recipes and staple condiments. One of these is our homemade cranberry sauce. Who knew cranberry sauce could be so delicious and EASY to make?! At our house, cranberry sauce from a can is an absolute sin!
- 12oz bag of cranberries
- Zest of 1 orange
- 1 cinnamon stick
- 1 cup of sugar
- 2 Tbsp water
- 1 cup spiced apple cider
Makes 4-5 servings - can be easily doubled, tripled, etc.
In a small pot, combine the water, apple cider, cinnamon stick and sugar and slowly bring to a simmer. Stir with a whisk to ensure that the sugar is dissolved. Add the cranberries and cook for about 4-5 minutes, until all the cranberries have popped and are floating to the top. Add the orange zest, stir and remove the pot from heat and leave it to cool for about 30 minutes. The house smells AMAZING while I am cooking this; all the aroma and spices of Thanksgiving and autumn floating in the air!
Tip: you can make this up to 3 days ahead and store it in the fridge, or freeze to enjoy later.
What would Thanksgiving be at my house without at least a couple of floral arrangements? I decided that I wanted to make a white and silver arrangement with another more brightly colored arrangement using all the lovely different berries available this time of year. I know that I haven't done a DIY for these arrangements, but the least I can do is give you the ingredients.
Flowers: Eucalyptus, orchid, ranunculus, hellebore, anemone, moss covered branches.
These branches are so beautiful and dramatic that no matter what you combine them with, they look beautiful!
This orchid - I just love it! It is so delicate and lacy, don't you think?
Flowers: eucalyptus, hellebore, autumnal berries, euphorbia, ranunculus, anemone
Tomorrow I'll be sharing another MUST-have delicious Thanksgiving condiment!
Styling and design by Kiana Underwood Photography by Angie Cao