Cranberries, before they become sauce

Make It: Cranberry Sauce

Did you grow up eating canned cranberry sauce?  Sure you did. So did and I, and it was delicious, particularly the next day, sliced thin and slipped into a leftover turkey sandwich.  I still like the cranberry-jell-in-a-can, but I’ve also learned to love the homemade variety.

Here’s the recipe my mother-in-law slipped in my recipe box many years ago.

1/1/2 cups of sugar

3/4 cup water

3 of each, whole cloves and whole allspice

2 3-inch cinnamon sticks

1 12 ounce bag fresh cranberries

zest of 1 orange

Combine the sugar, water, cloves, allspice and cinnamon sticks in a 4 quart saucepan and bring to a boil, stirring until the syrup is clear.  This’ll take up to 3 minutes.  Add the cranberries and cook just until they begin to pop, about 5 minutes.

Remove from heat, add orange zest and cool.  I told you it was easy.

Keep in the fried at least 3 days before using.

Yes, I own a bowl shaped like a turkey.

 

 

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