quick cranberry sauce.

So, last night as Summer and I indulged in a pie extravaganza, I asked her if there was anything else I could help her out with before I went home, knowing she had a big day of cooking ahead of her. She shrugged, looked around, and said I could make the cranberry sauce. She handed me a battered old cookbook and pointed out the recipe.



I know that yes, the simplest cranberry sauce comes from a can, but everybody always makes fun of that cylinder of jelly- the idea of making my own cranberry sauce is very appealing. And it only took a few seconds to throw everything together.

You need:

2 cups of granulated sugar
2 cups of water
1 lb. of fresh cranberries

and- optional, Summer likes to add chunks of fresh orange to hers.

Just bring the water and sugar to a boil, and boil for 3-5 minutes. Add cranberries, bring back to a boil, then lower heat a little bit and allow to cook without stirring for a few minutes until the cranberry skins begin to pop (I had to do a little bit of stirring because the liquid didn't quite cover the cranberries). Add orange chunks, if you wish. Remove from heat and allow to cool to room temperature before refrigerating.