Berry Red Cranberry Sauce

I'm rounding up my holiday menu recipes. I thought I might post a few of my favorites here this year.

For the past few years I've made the cranberry sauce. Up until a few years ago, I had no idea I could make cranberry sauce. We always served cranberry sauce with our dinner, but for some reason I thought fresh, whole, cranberries were stictly for decorating and garnish. I know... duh.

I have no idea where I got this recipe, other than it was shown on the food network. What chef? I'm not sure. So here's the fabulous, super easy, super deep red cranberry sauce.



2004 Thanksgiving

Berry Red Cranberry Sauce

• 1 bag cranberries


• 1 cup cran-raspberry juice


• 1 cup sugar

Stir the sugar into the juice in a sauce pan. Heat over low, stirring until the sugar is dissolved. Bring it up to a boil and stir in the cranberries. Simmer, stirring often. You will hear the cranberries popping... I think that's pretty cool! lol Simmer for 10 minutes. Cool it in the refrigerator before serving. *note* We have served it warm and we loved it.



2004 Thanksgiving

We continue to serve the canned cranberry jelly. It's somewhat of a silly little tradition here... we know the table is complete if we have that can shaped jelly in a pretty dish. And of course, we don't dare stir it. Kevin likes to see the can shape.

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