When it comes to creating a Thanksgiving meal, I love to pull out all the stops. Thanksgiving is one of my favorite holidays. Not only because it involves an abundance of food, but because it also gives me plenty of kitchen time to reflect on how lucky I am to be surrounded by an adoring family, solid group of friends and good food. I often spend the week before Thanksgiving planning and preparing to show my gratitude through my cooking on the big day.
It might sound cheesy, but this Thanksgiving I’ve really come to realize how thankful I am for all my Aroma appliances. The rice cooker and pressure cooker have already made my beginning preparations so much easier and efficient. The more things that can be prepared in advance, the better. I can’t wait to free up myself and my oven the day of to spend more time with everyone I enjoy so dearly.
I started with the cranberry sauce. After all, what’s thanksgiving without cranberry sauce? It just might be my favorite dish of the holiday. I even make extra to freeze and add to sandwiches in the warmer months when it is unexpected and oh so yummy. I’ve used my grandmother’s recipe for 25 years now and it’s always a hit. I even give it as gifts in pretty jars ready for the holiday table. With the new Aroma Rice Cooker it was a snap to do and I’m delighted to have my first dish ready well before the holiday.
CRANBERRY SAUCE WITH ORANGE AND PORT
12-ounce bag of fresh cranberries
1 cup port wine
1 cup sugar
Press the Aroma Rice Cooker’s Sauté-Then-Simmer™ function and add the sugar, port, and oranges to the inner pot. When sugar has melted add the cranberries and stir. Let cook with the lid open for about 30 minutes, stirring occasionally. You will hear the cranberries pop as they cook, this is normal.
Let cool a bit and put in jars or an airtight container in the fridge until needed.
Tip: Cranberry sauce will keep for up to 2 months in the refrigerator.
Over to You
What’s your version of a twist on cranberry sauce? Share and inspire us!