Cranberry Sauce

Here’s a quickie for you. I just made cranberry sauce for the big day, and if you haven’t made yours yet, or haven’t ever tried it from scratch, I encourage you to take the leap.

This recipe is particularly delicious as well as simple, but if you mess it up, Aunt Martha won’t be around to criticize it this year.

Cranberry-Orange Sauce

• I lb. fresh or frozen cranberries
• zest and juice of one orange
• 2 cups sugar
• 1/2 cup water

Combine ingredients into a medium saucepan, pouring water in last to wet down the sugar. Cook over medium-low heat, stirring frequently, until the cranberries have popped and it’s starting to form a sauce – about 20 to 30 minutes.

I like to serve cranberry sauce at room temperature, though of course this batch will spend a bit of time in the fridge between now and Turkey Day. It freezes well in case you’d like to reserve some for Christmas.

Oh, and unless you want a cranberry-colored wooden spoon forever, do wash your wooden spoon as soon as you’re done making the sauce. Ask me how I know.