Friday, November 17, 2006

Cranberry Sauce

16 oz fresh cranberries, washed

1 Cup honey

1 Cup orange juice

In a medium-sized (1.5 qt) saucepan, combine the three ingredients and cook over medium heat, stirring occasionally. Scoop off foam. Reduce heat after all the berries have *popped*. Cook five more minutes. Cool before serving. Stores well in covered container. Freezes well also.

Cranberry sauce is probably my favorite part of the Thanksgiving meal. Amy over at Humble Musings cracks me up when she talks about cranberry sauce.

This recipe is too easy not to use :)

Edit: This particular batch was made with raw, unfiltered honey which accounts for the dark red color. If one were to use a light, clover honey, the color would be brighter :)

Cranberry Sauce - older photo

1 comment:

  1. This sounds so easy I may try it. My mom used to make some kind of cranberry salad type thing. It consisted of grinding up cranberries, oranges, apples and a bunch of other fruits with one of those old hand grinders that attached to the end of the table. It tasted good, but it was very messy and laborious. I have not tried to make it as an adult.

    In my current condition, I'm not up to making elaborate plans (not that I generally am even when I'm not pregnant). On top of that I even have a midwife appointment in the middle of my day today, and we were considering going to a special church service this evening - it doesn't give me much time to any cooking today.

    Anyway, Blessings to you! I'd love to see a picture of your Thanksgiving day table, I suspect it will look fabulous and tasty!