My mom gave me a copy of Williams-Sonoma’s Thanksgiving cookbook a few years ago and we have used it for cooking our annual Thanksgiving dinner each year. With wonderful recipes from the main event of turkey to the side dishes and desserts. It’s a wonderful cookbook and I highly recommend picking one up.
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| ©EverydayCookingAdventures 2013 |
To prepare for tomorrow’s big festivities I have learned now that a lot of the cooking must be done in advance due to the pile up of dishes, massive amount of work that goes into making all the recipes, and for me at least to lack of oven space (if only I had a double oven!). So today I made my favorite Wild Rice, Sausage, Fennel Dressing (I learned from watching Ina Garten this week that stuffing cooked outside of the turkey is actually called dressing). I also made my Potato, Sweet Potato, Rutabaga, and Celery Root Gratin, chopped the ends off the green beans, and baked my Maple Pumpkin Pie.
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| ©EverydayCookingAdventures 2013 |
Finally, I made the condiment must-have for Thanksgiving, Cranberry Sauce. Something that typically we serve in the canned variety, but I wanted to make my own this year. I used this recipe from my reliable cookbook. I had a little taste after it had cooled down before going in the fridge until tomorrow and it is sweet and oh so pretty, especially served in my Grandma Evelyn’s paisley print china. I think it will be a hit!
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| Williams-Sonoma Cranberry Sauce with Cider & Cinnamon ©EverydayCookingAdventures 2013 |
Cranberry Sauce with Cider and Cinnamon
Recipe from: Thanksgiving, Williams-Sonoma 2001
Serves: 8-10 people
Ingredients:
2 cups apple cider
2 cups white sugar
1/2 cup water
1 cinnamon stick
12 oz. bag of fresh cranberries
Directions:
1. In a large saucepan, combine apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.
2. Add the fresh cranberries and bring to a simmer. Cook, stirring occasionally, until most of the cranberries burst, about 10 minutes. Let cool to room temperature.
3. Transfer to a bowl, cover and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.
(4 votes, average: 4.00 out of 5)
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I had that Thanksgiving cookbook too! I lost it last year in a move. I was SO HAPPY when I found this recipe. I’ve been making it for YEARS. It’s wonderful! Thank you for sharing.
This is the best! It is a deep red in color and the cinnamon adds just enough kick. I use 1 cup white sugar and 1 cup brown sugar. I also use spiced apple cider fro Knudsen ubfiltered.
It’s a great recipe and a family favorite.
Wonderful Kate!
Gorgeous. Looks so delicious.
Thanks Alessandra! It was very good!
Cranberry sauce is my favorite Thanksgiving dish to prepare! I just love the colors. I’ve never made it with apple cider, but the combination sounds delicious 🙂
It’s my husband’s favorite part of the whole Thanksgiving meal. It waits until he has eaten everything on his plate and then scoops huge spoonfuls of the cranberry sauce on there and eats it as dessert!
This looks great. I love simply cranberry sauces, and this is just my speed. I have purchased quite a number of cookbooks in the various Williams-Sonoma series over the years, and I have always enjoyed the things I have cooked from them. Happy Thanksgiving!
I love the Williams-Sonoma cookbooks. They are full of photos so I know just how the recipes should turn out…very helpful!