the easiest cranberry sauce. ever.

Thant’s right, folks, easy peasy. I’m not talkin’ about use your can opener to crack open a jellied can, I’m talkin’ the real shabang

First I’d like to share that I live smack dab in the middle of cranberry country. I sort of took for granted that these wonderful little berries are harvest literally right around the corner from me.

When I went to J& W a few years back, we were talking about cranberries and was surprised at how few people knew that they were grown in bogs.

In the fall the bogs are flooded and  a big machine ( can you tell that I don’t know the technical terms? ) causes the bog to vibrate which loosens the that the cranberries so that they float.

then they pull them altogether

and another machine comes & takes the berries out

they get hauled away to where they are packaged & shipped to your store.

After they have been harvested, we take a small colander, go scoop out a bit what is left behind, then come home & separate it from the leaves & debris

we then rinse & drain them well

and viola! cranberries!

Chances are if you drink cranberry juice or eat jellied cranberry sauce and it’s from Ocean Spray, the cranberries came from my neck of the woods 🙂

So here is my recipe for cranberry sauce. this was handed down to me form a client of mine ( I used to be a cosmetologist in my other life)

You will need :

1 bag of cranberries

1 Naval ( seedless) orange

1 cup of white sugar

a food processor

rinse the berries & add to the bowl of the food processor

Zest the orange & add it to the bowl of the processor

peel the pith from the orange & discard

Section the orange & also add to the party

end with 1 cup of white sugar.

Pulse the processor for a few turns until the mixture looks like this

*note* it will still be a bit gritty…. the sugar hasn’t dissolved yet

add to a jar and let refrigerate for at least one hour..

and there ya have it!

yum 🙂

ironically, while typing up this post, an old friend of mine called me to ask me for ” the recipe for that wonderful cranberry sauce that you used to make”

funny, eh?

on a side note, although I do not think that this can be processed, if you put it in decorative jars & keep refrigerated, it makes a wonderful gift 🙂

Ok.. it is officially BIG COOKING DAY!!!!

the brine for our bird, Tomas, is on the stove

*in the brine*

1 cup KOSHER salt

1/2 cup brown sugar

2 chopped clementines

Thyme, Sage & Peppercorns

my fuzzy socks are on, my kitchen is calling my name, and I just finished my breakfast of freshly roasted pumpkin seeds and overly strong coffee ( Scott’s home today 🙂 )

happy cooking !!!

You’ll here back from me later today.. sharing my family’s favorite Thanksgiving recipe of all time..