Cranberry Sauce Recipe

cranberry side for your Thanksgiving turkey

This easy and fast cranberry sauce recipe will be the star of your Thanksgiving meal. It brightens and balances all the heavy food that typically comes with Thanksgiving and will open up your taste buds to the flavors of all the other dishes on your plate.

Remember that cranberry sauce in a can growing up? This is NOT that. 🙂  It’s my FAVORITE thing every year and I used to hate “cranberry sauce”.

This recipe will leave with plenty for Thanksgiving and leftovers. Because let’s face it – there’s nothing better than a second Thanksgiving pate after the kids have gone to bed and everyone has left the building. 🙂

If you are looking to moisten up your Turkey this year – check out our Orange Coriander Turkey Brine!

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

cranberry side for your Thanksgiving turkey
Cranberry Sauce
Print Recipe
This insanely easy and fast cranberry sauce will be the star of your Thanksgiving meal. It brightens and balances all the heavy food that typically comes with Thanksgiving and will open up your taste buds to the flavors of all the other dishes on your plate. It's my FAVORITE thing every year and I used to hate "cranberry sauce". This recipe will leave with plenty for Thanksgiving and leftovers.
Servings Prep Time
10 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
10 people 5 minutes
Cook Time
15 minutes
cranberry side for your Thanksgiving turkey
Cranberry Sauce
Print Recipe
This insanely easy and fast cranberry sauce will be the star of your Thanksgiving meal. It brightens and balances all the heavy food that typically comes with Thanksgiving and will open up your taste buds to the flavors of all the other dishes on your plate. It's my FAVORITE thing every year and I used to hate "cranberry sauce". This recipe will leave with plenty for Thanksgiving and leftovers.
Servings Prep Time
10 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
10 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Combine all ingredients into a pot and cook at a simmer for 15-20 minutes until all cranberries have burst and sauce begins to thicken. *You shouldn't have to worry about it not being thick enough. Remember that it thickens as it cools as well.
  2. Taste as you go. Sauce should be tart with a slight sweetness and hints of the cinnamon and star anise
Recipe Notes

Flavor Adjustments:
If sauce is too tart, you can add more sugar.
If sauce is too bitter, add more orange juice and then some sugar if necessary.

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Chili Braised Pork Tacos & Salsa

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

These chili braised pork tacos are one of my family’s all-time favorite recipes, and one that I’ll often make in my cooking classes as well!

Chili braised pork tacos are practically foolproof and very popular – making this the perfect party meal, make-ahead dinner option, or simple Sunday dish. The chili-braised pork tastes better the longer it sits, too, so make a big batch and freeze some for later if you get the chance.

The base of this dish, the pork shoulder, follows along the guidelines I’ve laid out in the braising section. Remember that the perfect braise builds a flavor that works along with the rest of the ingredients it’s paired with; turn a cheap cut of meat into the star attraction with just a few simple tricks!

Chili-braised pork tacos and salsa are great on their own, but if you’re looking for a different side, I really recommend this simple corn salsa.

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
Print Recipe
Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
Print Recipe
Ingredients
Chili Braised Pork
Pico de Gallo
Spice Rub
Servings:
Instructions
Chili Braised Pork
  1. Coat pork in spice rub & salt, pepper. (You will have left over rub. Keep it in a jar for another dish/time!)
  2. Sear pork in a dutch oven or saute pan until dark, golden brown on all sides.
  3. Remove pork and add all veggies. Cook until charred and slightly cooked
  4. Deglaze with bottle of beer
  5. Put pork back into dutch oven & add enough water until pork is ¾ covered. (If you don’t have a dutch oven & have seared your pork & veggies in a sauté pan, place everything in an oven safe pot & cover.)
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid.
  8. I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.
  9. Shred pork and strain braising liquid. Then, add pork to the strained liquid. You may need to reheat everything slightly if it has cooled completely. (Don't boil when reheating, you will toughen the meat)
Pico de Gallo
  1. Dice tomato, avocado, onion jalapeno & cilantro
  2. Mix with lime juice & season generously with salt/pepper
Recipe Notes

There are no quantities for the PICO DE GALLO. That is because you can make it to your own liking.

I typically like my Pico de gallo heavy on the lime and cilantro, but it's a personal choice.

TASTE AS YOU GO and remember you can always add more of an ingredient!

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