Homemade Cranberry Sauce! | Perfect Thanksgiving Makin’ It! | Brad Leone

Classic Cranberry Sauce…favorite Holiday side for the Holidays, Thanksgiving, Christmas and any table! Sweet, tart, bright…fresh as can be for your new favorite side.

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Get your fresh Cape Cod Annie’s Crannies! http://anniescrannies.com/
Local Legends Episode: https://www.youtube.com/watch?v=vLK_zh98BPQ

Ingredient Shrine:
Crannies
Lemons
Mint
Tajin
Tart Cherry Juice (or Pomegrante Juice!)
Maple Syrup
Dried Sumac
Jam (Sour Cherry Jam Or Raspberry!)
Nutmeg
Salt
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Shot by: Ian Deveau
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz

Woo! M. Hey guys, welcome back to Making It. Today we’re going to be making a classic cranberry sauce. One of my favorite sides for the holidays, Thanksgiving, even in the Christmas with some beautiful fresh cranberries. is the season all across the United States. I’m fortunate to live next to Cape Cod where the lovely Annie from Annie’s Crannies up in Cape Cod, Massachusetts. I don’t know if you’ve seen the episode of Local Legends where we went up there, harvested, learned all about it, got to hung out with lovely Annie herself. She’s a saint. We love her. And thank you for the cranberries. They are delightful and I’d even say medicinal. So, that’s nice. We’re going to make a very simple cranberry sauce. That’s a little wow flashbang. Yes. Yum. No, I like the gel. I don’t like fresh cranberry. Put a little bit of this on your, you know, aunt’s dry turkey. Put a little bit of this on there right there, Fred. It’s going to be good for everyone. Everyone calm the down. You know what’s coming up? The holidays, Thanksgiving, Christmas, anytime. But I got some sweet. Look at this. Look at that guy. Little bradle.com. Go ahead and get some t-shirts, some merch. We got all kinds of good stuff. We got water bottles. We got uh sweatshirts. We got hoodies. Look at this. I had these made up of my boy Hinkley down there in Philadelphia. Look at that. That’s the back of that action park. I worked there when I was a young lad. Yeah, pretty incredible stuff. So, you go ahead and get yourself one of those. We’ll ship it right to your house. Great story, Brad. Let’s get right into the shrine here. What do we got today? Oh, Griff, my young man. He’s been uh getting into the little tech decks. 50/50. Oh, let’s go, baby. Bobby, I never Let’s go. So yeah, Griff’s been getting into the tech decks. We got them all over the place. They’re pretty sick. The big celebrity today. We got the cranberries all the way in from Annie’s Crannies over there in Cape Cod. Wonderful. Two lemons haved. Okay, we’re going to juice those bad boys. Some fresh mint last of the garden out here before Old Man Winter shows up. We got some of the taheen, which we’re going to add a little sprinkle to that. Optional. I’ve never used this yet, but I think it’s going to be a nice little addition. A little tangle tangle there. We have a little bit of tart cherry juice. You can use pomegranate juice. Just something red. I want to help it kind of leech in. Make it just this nice vibrant red cranberry sauce. We got some maple syrup, dark grade B. I like it. Robust. It’s got a really deep flavor. Caramelly. It’s perfect. It’s like its own little treasure. We have some dried sumac. I love it. Give it a little tang. Optional. If you can’t find sumac, don’t worry about it. You probably won’t even taste it too too too much. Little bit of jam. You can use anything you want. Preferably something red. I found some sour cherry jam. We’re just going to add a little dollop or two of that right into the mixture. Fresh cranberries, although sweet and delicious, are still pretty tanic and bitter. All the color is in the skin. It’s completely white on the inside there. But as that merates, as we chop it up and add it to everything else, some of those colors start to bleed out from the skin. Get yourself a little nutmeg. Okay. Little microplaneer, little grater. I just love this stuff. Get all my Yeah, it’s nice. You know what I mean? And look at that. It’s kind of looks like a truffle or something in there. If you’re eating this, whether you know for turkey for Thanksgiving or putting on a pork chop or a piece of fish or whatever you’re having it, I wanted to just add a nice little brightness. Sweet, bright. You can go optional with just about anything except the cranberries. Okay. All right. Thank you, Lord of Death. Let’s get into the holidays. All right. First off the bat, let’s weigh our fruit here. The last time I made this, I used one jar. If you see any boo boo ones, you just go ahead and get rid of those, obviously. Let’s see what one quart weighs. I think they probably sell these by the pound. Almost a pound. So, you can probably Let’s just make it a pound. Let’s do one lb. Oh, heavy little suckers. And I tell you what, you drop them, they bounce. You’ll never find it again. One lb fresh cranberries right into the food processor. You could do this by hand. Uh it’s just kind of a nightmare. I’m not going to lie. We’re going to add our tart cherry juice. Okay, this is a half a cup. Let’s start with half of that. No, let’s do the whole thing. Half a cup. Pinch of salt. Got to have a pinch of salt. We got, let’s say, what? Two nice sprigs of fresh mint. Go ahead and put that stuff right in there. Maybe we’ll do one more. I like mint. Gives it a nice little freshness. Three little sprigs of mint. Four tablespoons or 1/4 cup of maple syrup. Let’s start with half. See what that looks like real quick. Let’s do What are we talking about? It’s the holidays. 1/4 cup. My god, it’s so good. Of maple syrup. We’re going to do the juice of two lemons. You know, it’s probably going to come down to like 3 tablespoons. Little citrus in the holidays. Brighten things up. Keep the palette fresh. A half a teaspoon of tin. Tjine. Teen. Okay. We’re going to do let’s say 2 tablespoons of our jam. This one is a tart cherry. Let’s add some of our fresh grated nutmeg. Just a little three finger pinch there. You know what is that? Eighth of a teaspoon with the ground sumac. Half a teaspoon. Start small. We can always add more. I’m going to add another little pinch of salt. And what’s nice about this is I like to do it the day ahead. Let it sit in the fridge. All the juices get nice. It actually gets more red in color. Sets up into more of a nice little broken down sauciness. I feel like the flesh of the inside of the cranberry starts to like kind of relax. All that lemon juice. I think it starts to degrade and break down that pulpiness, that bitterness. But right now, I kind of like that consistency. Let’s do another little pinch of nutmeg, too. Just a little pinchy poo more. Think I’m liking it a little bit more. So, we had 1/4 cup of maple. I’m going to add another tablespoon. Five tablespoons. We added a little more spices and a little more maple syrup. I love that dark color already. And again, that mint. It’s almost like a little cranberry mojito. And that’s it. I’m going to pack it into a little bowl, you know, pint containers, airtight container. here. Go ahead and store it in the fridge overnight and then the next day you’re rock and roll and ready to go. It got better like a lasagna or an eggplant or um sometimes pizza. Enough yapping. Let’s open it up. Like I said, I like to store it overnight. I put these in jars. You’re ready to go. You show up to the holidays or you’re hosting maybe. All right. The last thing you want to worry about is your cranberry sauce. So, you have this little heater squirreled away in the fridge day ahead. You could probably do two. I just haven’t done it yet. So, let’s open it up. whole chatty Kathy. Nice consistency of red. All that white pulp of the fruit kind of got absorbed by the juice of the cranberry and the juice that we put in there. Look at that. Sets up nice. Okay, I’m going to give it a little drizzle of olive oil cuz I’m inappropriate. And then we’re going to hit it with a little bit of fresh nutmeg right on top. All right. Rolling it around. Just want to get the skins a little. All right. You want to get cute. There you go, Bob. You got yourself a nice little Wow. The best thing I ever made, hands down, in my life. Fresh, healthy. Wow. It’s bright. It’s crispy, but it’s soft. The mints there, the nut, the fresh nutmeg at the end. Oh my god. I did something magical here, Bob. We really We really opened up portals of Thanksgiving in cranberry sauce. This is a anytime thing. Tangy pallet cutting. You’re eating a lot all day. Everything’s a little rich, a little something. This is a nice little high acid, sweet, crunchy fruit, cranberry. One of the best things I ever made in my life. I’m going to go ahead and say it. Look at that. What would you just look at it? I want to put that over a lamb. A little cranberry sauce that everyone’s going to be talking about. Not only that, they’re going to be like, “Where’d you you got a recipe for that?” And you can be like, “Yeah.” Oh, sit them down like kids on the couch, put on the YouTube forum, and just play Bradley making it, and maybe we’ll get along. Happy holidays, guys. This is one of my favorite cranberry sauces I’ve ever made. Heck, I’ve ever had. I’ll go ahead and put it that way. Starts with a good cranberry. We got him some Annie’s Crannies up there in Cape Cod. Thank you, Annie. Easy. All the ingredients you can get at a supermarket. If you can’t find the dried sumac, don’t even worry about it. There’s so much flavor and acid and tang in this already. It kind of gets lost in the sauce, to be honest. Hope you guys enjoy. Drive safe, eat responsibly. Let’s all just have a little more love in the air this holiday and make some cranberry sauce and pound it up your What? We got it. Boom. Got it.