Being a journal in nature, About a Handful is written mainly as an outward version of my own thought processes - and disastrous mistakes - as I try to figure out this stuff. It’s also about taking chances and throwing away control, about trusting your intuition, all while embracing failure and completely ruining some dinners. A pinch of salt, a few splashes of oil, about a handful of rice covered by three finger joints of water. In a nutshell, this is a journal about learning to cook by instinct, without relying so much on recipes or precise measurements. ![]() So, yeah…what’s up with that name anyway? I hope I’ve convinced you to ditch the canned cranberry sauce and try making your own this holiday season! It’s dead easy and so delicious! I promise you won’t be disappointed!ĪND IF YOU TRY THIS RECIPE FOR THE BEST BASIC CRANBERRY SAUCE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.Welcome to About a Handful. So definitely make Thanksgiving day a little less stressful by making this cranberry sauce in advance! Cranberry sauce will keep, covered tightly and stored in the refrigerator, for up to 4 days! I suggest making a double batch if you’re serving a crowd! Because this sauce is so delicious and versatile! It’s obviously delicious on turkey, but we also love adding it on top of a slice of cheesecake! Heck yes! In fact I always advise making cranberry sauce a few days before your big event because the flavor and texture get better with time. ![]() Or cool completely then cover and refrigerate for a future use. Bring to room temperature before serving. Boil for 10 minutes, stirring occasionally.
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