Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.
I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.
When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he’s a little obsessed.
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
- Rinse cranberries
- Boil water with sugar
- Add cranberries, simmer for 10 minutes, cook until they burst
- Let cool
Source: Cranberry Sauce