A "Mostly" Classic Cranberry Sauce

I am a classic-Thanksgiving person. I like classic stuffing, classic mashed potatoes and classic cranberry sauce. Now, this doesn’t mean I don’t like adding teeny tiny twists to things. But for the most part I don’t like anything too crazy. I welcome weird and interesting twists when it comes to desserts though.

This cranberry sauce is MOSTLY classic. I love this recipe because you don’t necessarily taste any of the ingredients. They all just marry together wonderfully. I love the orange juice, the dark rum, and freshly grated ginger. The cinnamon stick and star anise add wonderful flavor and spice. But nothing is overpowering. None of the flavors are predominant, making it a wonderful qualifier as a "classic."

I know a lot of people are nostalgic for canned cranberry sauce. And I’m not going to lie, my 90s childhood loved canned cranberry sauce, too, but now that I’m a grown-up, I love the homemade version much more. It’s so delicious and simple and easy to make. This can absolutely be made a few days ahead and kept in the fridge. So do it!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.