Once upon a time, I only ate cranberry sauce out of a can. Well. That all changed after I made this recipe and almost ate the whole pot before it even got to the table. I swore that I would never, ever eat that jelly-like substance again with my turkey. But, old habits die hard and sometimes, I still like to have the sticky, sweet sauce from a can. However, I always make this version too, and lick the last bite from the bowl when no one is looking.
p.s. Here’s another great thing you can do with cranberries.
- One package of fresh cranberries (about 12 oz)
- 3/4 to 1 cup water
- 3 -4 pears – (I used D’Anju), chopped into bite-sized pieces
- 6 tablespoons sugar
- 1 1/2 teaspoons orange zest
Cook the cranberries and pears in the water over medium heat in a sauce pan for about 20 minutes, stirring occasionally, until the cranberries pop. Remove from heat and add the sugar and the orange zest. Cool to room temperature or in the refrigerator.