Friday, October 31, 2014

Cranberry Sauce

I know that it's Halloween, and not even close to Thanksgiving yet, but I had to address the great cranberry sauce debate.

One one side, you have the jellied cranberry sauce fans, those who believe that their cranberry sauce should maintain the shape of the inside of the tin can that it came in.

On the other side, you have the chunky cranberry sauce fans who would be appalled to eat cranberry sauce that doesn't contain actual berries, and that, heaven forbid, resembles a can.

I grew up eating a happy slice of jellied, tin can cranberry sauce every Thanksgiving.  I actually like both types of cranberry sauce.  Largely because I just love cranberries.  The tart beauties are delicious!

This sauce is one of the chunky ones, so if that is what you like to eat your turkey with, I urge you to try it!  It is also not as sweet as the sauce that comes in a can because I prefer a bit of the cranberry bite when I eat it.

This sauce is also good over ice cream, in oatmeal, on waffles, on english's just good!

Cranberry Sauce


1 bag cranberries
1 c. sugar
1 c. orange juice
1 c. water
2 cinnamon sticks
1/8 tsp cloves


Preheat oven to 350.

Wash cranberries and place in a 9x13 pan.  Add orange juice, water, sugar, cinnamon stick and cloves to the pan and mix.

Bake for 1 hour.  Remove cinnamon sticks and allow to cool.

Mash berries to your desired consistency.


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