One of the M*U*S*T dishes for a thanksgiving would be Cranberry Sauce. This sauce made with so many variations is most loved not only for its taste but also for its versatility. It can be incorporated in so many ways that its no wonder that cranberry gets the most prominent place during the Holiday season.

I use this sauce as a topping for my cheesecake! It tastes so yum that you end up eating more than you would have wanted to! I learn t from a friendly neighbor back in Washington. I modified her recipe a wee bit to add in more fresh ingredients instead of canned/bottled items.

1.Combine all the ingredients in a saucepan except walnuts and bring to a boil. The cranberries will start popping open, lower the heat to medium and cook for about 10 more min.

2.Skim off the foam that forms on the surface of the mixture.

3.Now add walnuts and stir for another 2 min. Switch off the heat and allow the mixture to cool. Use it for your Turkey preparation or refrigerate for a dessert later.

This sauce goes to Mansi’s Vegetarian Thanksgiving Event along with my Pumpkin Pie with Gingersnap Crusts and Honey Pecan filling

You can check out other Thanksgiving Specials here

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