Wednesday, November 25, 2015

Thanksgiving Cranberry Sauce

When I was a kid, I thought cranberry sauce simply came from a can.  Pop the top, slide out the "tube" of cranberry sauce, and slice into discs.  No one would touch it with a ten foot spoon and it'd simply go to where it should have gone in the first place, the trash can.  Those of you reading this in 10 years will think "ah hem, that should go in the compost bin."  I know, I know.

Anyway, you don't have to suffer through that anymore because Agnes, the talented photographer on this blog (, has a recipe for you!

What you'll need

  • 1 12 ounce package of cranberries
  • 1 orange, peeled and juices
  • 1 lime, juiced
  • 1 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of gelatin

Peel the orange and finely grate the orange peel.  Squeeze the juice out of the orange into a cup for later.  In a medium sized saucepan over medium heat, dissolve the sugar in the water and juice of the orange.  Stir in gound orange peel. Stir in the cranberries and cook until they begin to pop, about 10 minutes.  Stir in juice of the lime.  Stir in 1/2 teaspoon of gelatin to thicken.  Remove from heat and place sauce in bowl, it will thicken as it cools.  Serve warm.

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