A taste of Thanksgiving everyday

Any day can seem like Thanksgiving with the addition of cranberry sauce to the menu! Tonight, we’re having some chicken and sweet potatoes cooked in the crock pot, and I’ll add a green salad and cranberry sauce. When I make cranberry sauce, I make a lot, because it freezes really well and can be packed into small containers for later use.

Cranberry Sauce

Bags of fresh cranberries
As many whole oranges as there are bags of cranberries
Sugar…lots of sugar (I prefer raw)

Rinse and sort out the cranberries. I only remove the ones that are rotting, which you’ll get occasionally. In a deep stock pot, dump all the cranberries plus a couple cups of water. Boil and turn down heat to medium, keeping a gentle simmer going. Stir from time to time while the cranberries swell and pop (that’s why you want a really deep pot!). While they heat and cook, cut your oranges, including peels, into quarters and remove any seeds. Place them in a food processor and pulse until they are coarsely chopped. Stir them into the cranberries and heat. Begin to add sugar or other sweetener. You will have to taste as you go and decide how sweet your family will like it. I use about 1 to 1-1/2 cups of sugar for each bag of cranberries. Stir and cook until the mixture thickens. Allow it to cool and pour the sauce into containers for freezing and for current use.