November 29, 2005


Fresh cranberries for cranberry sauce. So easy and so much better than canned. All you need is...
1 bag of fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 teaspoon orange zest
In a small saucepan on med. heat disolve the sugar in the water. Reduce heat and add cranberries and orange zest. Simmer uncovered until all of the cranberries have popped and the sauce is at desired thickness... the more you simmer it the thicker it will be.
After all the cranberries have popped I like to use a potato masher as a stirrer to smash the bigger chunks or you can run the mixture through a strainer for a smoother jelly-like sauce.
Can be made the night before. This recipe makes quite a bit of sauce, you should have plenty for Thanksgiving dinner.

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