Cranberry Sauce

I LOVE cranberry sauce. It's an obsession almost. I can't live without it at Thanksgiving. I'm big on just buying the sauce that comes out shaped like the can, but this year I'm making it from scratch. I like that this is another dish I can make ahead of time. I'm never been a big fan of the berries in the sauce so I always got the smooth stuff in the can, but WOW! I will NEVER buy the canned stuff again! DE-LIC-OUS! Thanks Fiona for sharing your wisdom! So here's the recipe:

Ingredients:

1 cup water

1 cup sugar

Bag of cranberries

3 Cinnamon Sticks

1 large orange

Make it:

In sauce pan, dissolve over medium heat, 1 cup sugar in 1 cup of water;

Bring to boil to make a simple syrup;

Add bag of cranberries;

Cook till they "pop" (about 8-10 minutes);

While it's boiling down squeeze half of fresh orange juices into sauce;

Cut up rest of orange and place whole slices into the sauce along with cinnamon sticks;

Once it's boiled down (additional 5 mins. after cranberries "popped" and look soft, remove from

heat; Remove orange slices and cinnamon sticks with tongs.

Then you can transfer cranberry sauce into your container of choice, cool completely before covering and placing in refrigerator.

The cranberry sauce will gel up in fridge over night - and/or - for a couple of days.

~Made by: Holly

~Recipe from: Fiona Bowden