Cranberry Sauce

I happen to adore Thanksgiving….what could be a better holiday than one truly focused on EATING. Hooray for Thanksgiving, and cheers to months of being gluttonous!!! February will be here before we know it, and maybe we’ll start dieting then. Who cares, pass the gravy baby!

Now I believe there are 2 types of cranberry sauce fans:

#1-who believe plopping a red gelatin substance into a dish and slicing the mass of red goop for all to enjoy.
#2-those who don’t believe in the #1 process. Period.

This is so simple, and so tasty and the best part, no slicing!!! It’s fantastic on leftover turkey sandwiches as a spread. Try it! (especially those who believe in that canned nonsense) You can make this a few days before Turkey Day and store in the fridge.


12 oz cranberries (found in the produce section)
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup orange juice
1/4 cup water

In a med size saucepan, dissolve the sugar in the juice and water. Stir in everything else. Cook for 10-15 mins, you’ll notice the cranberries popping open, this is a good thing! Remove from heat and place in a storage container. Sauce will thicken as it cools.



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