With the holidays approaching traditional recipes are making their way out of my “special drawer” where they are safely stored… albeit sometimes buried. As Thanksgiving nears I fetch the familiar glass bowl hidden in my mom’s dining buffet, and wistfully trace my fingers over the roughly etched grape leaves as I recall watching her prepare the crimson berries every Thanksgiving… and a smile slips across my face.
These cranberries are quick, simple, and oh so much better than store bought!
- 1 navel orange (heavy for its size)
- 1 lemon (heavy for its size)
- 24 ounces fresh cranberries
- 1 1/2 cups sugar (to make it slightly less sweet I used 1 cup plus 2 TBS)
- 1/2 cup water
- Zest and juice both the orange and the lemon. You should end up with approximately 3/4 cup juice from both.
- Place zest and juice in 4-quart saucepan (non-stick works well).
- Wash and pick through cranberries, removing bad ones–then add to the pan.
- Add sugar, water, and stir.
- Over medium-high heat bring it quickly to a boil, then lower heat and simmer covered for 10 minutes, stirring occasionally.
- Cranberries will pop and the sauce will thicken. Pour into a pretty glass dish (so they can be admired) where they can cool to room temperature. They will keep in the refrigerator up to three days. Makes 4 cups