Cranberry Sauce

I am going to admit something. I strongly disliked cranberry sauce when I was a kid. I always pressured Mom into buying jellied cranberry “sauce” in a can to put on the Thanksgiving table. I can still vividly hear the “swoosh thump” sound it makes as it slides slowly out of the can and lands jiggly on the plate.  I still love it and bought some for this year! 

Cranberry Sauce

As I’ve grown older … not grown up, mind you … I’ve discovered a fondness for cranberries that I’ve never had.  So, I decided to take and old family recipe (not too old, it was my grandma’s!), shake it up a bit so it’s more me.  I LOVE this stuff on ham and turkey sandwiches, too! Here’s how to make an easy cranberry sauce … enjoy!



Cranberry Sauce
A little twist on an old favorite.
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  1. 2 12oz bags fresh cranberries
  2. 2 cups cranberry juice
  3. 2 cups pure honey
  4. zest and juice of one orange
  5. 1 teaspoon ground ginger
  1. Combine all ingredients in a stock pot.
  2. Bring to a rolling boil.
  3. Reduce heat and simmer for about 10 minutes.
  4. Taste test by placing a small amount in a freezer safe dish, put in freezer for a minute. It will be cool enough to eat and you can see that it's gelling properly.
  5. Let cool then place in glass (I use Pyrex) dish and refrigerate overnight.
  1. Make at least a day ahead and refrigerate.
  2. Keep in mason jars or air tight container in the refrigerator and it will keep for 1-2 months (just like jam).
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