Cranberry Sauce||Holiday Recipe 2016

For Thanksgiving, my signature dish is always cranberry sauce. It’s a very simple recipe that I simply got off of AllRecipes.


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 (12 ounce) package fresh or frozen cranberries


  1. PlacP1010265e the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil.
  2. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer P1010271until the sauce is the desired thickness, up to 10 more minutes.
  3. Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.


Since we were going to a Thanksgiving potluck, I decided to double the recipe, which resulted in-


The sauce is pretty sweet, to the point where I don’t especially enjoy it much. I ended up using 3/4 cup sugar, instead of 1 cup of sugar, because it was just too sweet for me to enjoy, although it wasn’t unbearably sweet. It gels very well, and it is quite firm.

One thing that I dislike about this recipe, though, is its use of orange juice. This lends to an acid-y, sour, citrus-y flavored cranberry sauce, which is something I don’t appreciate in my cranberry sauce. The odd mix of tart and overly sweet made for an unpleasant jolt to the taste, and I doubt that I’ll try this recipe again in the future.

I’ve made cranberry sauce (not this recipe) every year for the past three or four years, and it’s always very well received. I recommend this recipe if you like orange-y tasting cranberry sauce, although if you don’t like very sweet cranberry sauce, then use about 3/4 cup sugar instead of 1 cup.

RockandMinerals4Him rating- 7/10









Peppermint Bark (2014 holiday recipe)

A few weeks ago, a couple of my friends were making peppermint bark. Because I still hadn’t decided on my 2014 holiday recipe yet, I decided that I’d like to try making peppermint bark too!

Here is the recipe that I used:


  • 30 crushed peppermint hard candies, divided
  • 1 1/2 pounds milk chocolate candy, coarsely chopped
  • 1 1/2 pounds white chocolate, chopped
  • 1 teaspoon oil-based peppermint flavoring, or to taste
  1. Spread 1/3 of the peppermint candy over a 9×13-inch baking pan lined with wax paper.
  2. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  3. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  4. Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Being the impatient person that I am, I didn’t bother to find a pan quite big enough- as a result, my peppermint bark was wayyyy too thick. I ended up with a pan of peppermint bark about 1 1/2 inches thick. My mom decided that that much chocolate wasn’t good for me, and so now I have this bag of chocolate sitting in my freezer…..