Cook Loose

For our Thanksgiving there are two types of cranberry sauce...the recipe I make below and a can of the jellied stuff that is pushed out like a tube and sliced. My wife likes it. Don't blame me.

Here's "the good stuff".

• 1 12 oz. bag of fresh cranberries
• 1/2 C sugar
• 1 C orange juice (fresh squeezed or not)
• 1/2 tsp salt
• rind from one orange

Put all of the ingredients in a sauce pan and add water to cover. Bring to a simmer and let it cook until all of the round cranberries have broken down and the whole mixture isn't watery anymore, but thickened. Pull out the orange rind. Serve warm or cold.

Note

I use a vegetable peeler to get the orange rind. Get the surface rind only, not the bitter white part. You can also use a zester to get the rind.

Options

• You can throw a half stick of cinnamon in the mix which will give it a little zip. Remove with the rind. Don't use powdered or ground cinnamon as it will taste bitter.
• You can add a chunk of fresh ginger to the mix. Remove with the rind.