Cranberry Sauce

I'm really getting into the holiday cooking craze.

Like, more than any other year of my life.

I usually resign myself just to baking desserts because it's a tradition that I share with my grandmother.  After a couple of pies and cheesecakes, I'm usually done for the season.  This year, though, I can't seem to get enough.  Especially when it comes to foods other than dessert.  Appetizers, condiments and side dishes seem to be my favorites so far.

There's so much room for variation and creativity when it comes to a lot of these recipes.  I mean, how many ways do you know how to cook potatoes?  Like, a bajillion or so?  And, what about stuffing?  Recipes are popping up all over the place that utilize different breads, spices, meats and even fruit.

Cranberry sauce is something I've never attempted.  Truthfully, up until this year, I had never even eaten it.  That weird, gelatinous, aluminum can-shaped blob from my childhood had scarred me.  Even when my family started serving the real thing at festive functions, I couldn't be sold.  I decided I had to make it myself if I was ever going to truly trust it.

I started with a basic cranberry sauce recipe, and then decided to make some changes for a little extra boost of flavor and creativity.  So, this is part one of my four-part cranberry sauce extravaganza.

But, if you've got more suggestions, I'd love to hear them!




Cranberry Sauce

4 cups cranberries
1 cup white sugar
1 cup water


Combine sugar and water in a saucepan on medium heat.  Stir until the sugar has dissolved completely.

Add the cranberries and cook for 10-15 minutes.

Pour mixture into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   Aretha Franklin - Respect