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Cranberries, Gravy & the Finishing Touches

Cranberries grew in North America long before European settlers arrived, and this cranberry-orange sauce takes about 10 minutes to cook before it thickens as it cools.

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Some of Thanksgiving's smallest dishes have the biggest impact.

Imagine turkey and mashed potatoes without gravy—or a Thanksgiving plate without that bright splash of cranberry sauce.

These accompaniments bring the entire meal together.

An All-American Berry

Cranberries are native to North America and were used by Indigenous peoples long before European settlement. They were eaten as food and incorporated into preparations such as pemmican.

Early European settlers also began using cranberries, and over time cranberry sauces became associated with meats and holiday meals.

Today, the Thanksgiving cranberry debate often comes down to two camps: homemade sauce versus the familiar jellied version that slides neatly from a can.

There's room at the table for both.

Recipe 1 of 2

Cranberry-Orange Sauce

Cranberry-Orange Sauce

Ingredients

6 ingredients

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Method

6 steps

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  1. Combine sugar, water, and orange juice in a saucepan.

  2. Bring to a simmer and add cranberries.

  3. Cook approximately 10 minutes, stirring occasionally, until most berries burst and the sauce begins to thicken.

  4. Stir in orange zest and cinnamon.

  5. Cool completely. The sauce will thicken considerably as it cools.

  6. Refrigerate until serving.

AMAC Kitchen · amac.us/recipes/cranberries-gravy-the-finishing-touches

Recipe 2 of 2

Foolproof Turkey Gravy

Turkey Gravy

Ingredients

4 ingredients

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Method

6 steps

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  1. Melt turkey fat or butter in a saucepan.

  2. Whisk in flour and cook for 1 to 2 minutes, whisking continuously.

  3. Gradually add warm drippings or broth while whisking.

  4. Simmer until thickened.

  5. Taste before adding salt because turkey drippings can already be quite salty.

  6. Season with pepper and additional salt as needed.

AMAC Kitchen · amac.us/recipes/cranberries-gravy-the-finishing-touches

Gravy Troubleshooting

  • Too thick? Add more broth.
  • Too thin? Simmer longer to reduce it.
  • Lumpy? Whisk vigorously or carefully strain the gravy before serving.
  • Too salty? Dilute it with unsalted broth.

Thanksgiving Tip of the Week

Make cranberry sauce a few days early. It keeps well in the refrigerator, tastes even better after the flavors have had time to mingle, and gives you one less saucepan to worry about on the big day.

Written by Jenna Picascio

Jenna Picascio is a Long Island native who graduated with a degree in English literature from St. Joseph’s University. She is also a writer for AMAC’s Blog.

More from Jenna

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