Tart Cranberry Sauce

Berry bath

I’m leaving you this recipe the night before Thanksgiving and sincerely hope you are relishing in your family, friends and blessings, whatever they may be. Enjoy every bite!

The slice-able stuff doesn’t cut it anymore.

Gone are the days of pulling out a can opener, waiting for gravity, plopping a cylindrical jellied mass onto a plate and calling it cranberry sauce.

To get into the holiday mood I made real sauce from whole, fresh cranberries. It’s nearly impossible to find fresh cranberries during any other month than November, giving me one more reason to love the Thanksgiving season.

This is not my Turkey Day meal contribution, just a side dish I make as soon as cranberries are available. I like being able to control the sugar and make mine rather tart. It’s a perfect accompaniment to sandwiches, yogurt and oatmeal.

Tart Cranberry Sauce

Ingredients
1/2 c. water
1/2 c. orange juice
1/2 c. granulated sugar
1 package whole, fresh cranberries

Directions
In a medium sauce pan bring the water and orange juice to a boil. Add the sugar and stir until dissolved. Carefully add in the cranberries and boil for 10 minutes. The berries will start to pop and breakdown, creating a nice sauce. Let it simmer for 10 more minutes. Cool completely.

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