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    Cranberry Sauce

    Done

    I have never quite understood the appeal of canned cranberry sauce. I know people who swear by it … whose families would call for a mutiny if there was not a jelled, can shaped blob on the table when turkey is served. Okay, you don’t want to go through the trouble of making your own, at least mush the canned stuff up a bit so it isn’t can shaped, rings and all!

    My dad’s family has always been very fond of a cranberry relish, which is raw and really a bit tart for my delicate palate … hush up, all you naysayers, I am SO delicate!

    My bestie Ernie gave me this recipe, and she gives it to me EVERY year, as I always misplace the scrap of paper I wrote it on, AND I ask her the same question every year after she sends it to me and I have promised to keep the recipe in a safe place!

    This is so simple and so tasty and it freezes really well too! It’s best made days in advance so the flavors have a chance to meld. And besides, before you get down to the hysteria of cooking a Thanksgiving meal, this can be done and tucked into the fridge and you have a (false) sense of security that you’ve begun your cooking!

    • 2 bags (24 ozs) cranberries
    • 1 orange, zest and juice
    • 3/4 C water
    • 2 C sugar

    Ingredients

    Preheat oven to 350

    Ready for oven

    Stir all ingredients together. Pour into an 8×8 Pyrex dish. Cover with foil. Bake for 1 hour.

    NOTE: I have stirred this in the Pyrex dish itself and in a bowl. If you’re a bit of a messy cook, like me, the bowl is easier!

    Cooked

    Let cool completely. Refrigerate.

    NOTE: This will look very loose when it comes out, and you’ll want to call Ernie, as I do EVERY year, and say IT’S TOO LOOSE. But, once it cools it will thicken, I promise. You can also easily halve this recipe if necessary.

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    2 Responses

    1. This is perfect. We don’t like indentation marks either.

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