Cranberries are BOGO (buy one get one) at most grocery stores now and will be even cheaper after Thanksgiving. Am I the only person that runs to the grocery store on Black Friday? One year I found fresh turkey on sale for 23 cents a pound. Needless to say, we ate a large amount of home canned turkey that year!
Cranberry sauce was often served as an accompaniment to game meats or with rich dishes. It's great over ice cream and whipped up in smoothies. Here is a recipe for my favorite cranberry sauce.
INGREDIENTS
1 bag fresh cranberries
1 orange
1/2 tsp. orange rind
a pinch of salt
1/2 cup white sugar
In a pot add the juice of one orange, 1/2 tsp. finely grated orange rind (use a micro grater/rasp) and cranberries.
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| Micro grater |
Bring to a boil, cover and reduce heat to a simmer. When the berries have all popped add sugar and salt, bring up to medium heat, and stir frequently until thickened (about 5 minutes).
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| Berries starting to pop |
Place in a canning jar or other container. Keep refrigerated until ready to eat. Will keep for about a week in refrigerator. This recipe can be doubled, triple or even quadrupled. Enjoy!
God bless and Happy Thanksgiving,
Pam
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