November 28, 2009


Hello! It's been some time! The baby and I are out of our first trimester, and I hear the relief from sickness is fast approaching us. We'll see I suppose. I've been keeping it very low key, not to mention that school is almost over for the semester, and I am now working full time. Very little extra time for blogging, and experimental crafting and baking. I'm looking forward to when school is out, and I can devote my evenings to creating things other than term papers.

I thought I'd share my favorite recipe for cranberry sauce while I patiently wait for my life to be a little less crazy. I miss this blog. I miss crafting and sewing and baking. Siiigggghhh....

Well, onto the recipe. It really is soooo easy and delicious! I have never had the canned gelatinous jello-mold looking cranberry sauce, so there is no comparison on an actual level, but I can almost guarantee that this is 10 million times better, yeah...I'd bet some serious money on that.

1/2-1 cup sugar (depending on how sweet you like it)
1 package fresh cranberries
Juice of 1 orange
Zest of 1 orange
1/2 cup water

Place 1/2 cup sugar, water, and the juice of the orange together in stove top pan, heat over medium flame until sugar has dissolved in the water. Add the package of cranberries and the orange zest and cook over a low simmer (medium heat) for 7 to 10 minutes or until all of the cranberries have burst and the sauce is thick and deep red. Taste and add additional sugar if you like your cranberry sauce on the sweeter side. Serve warm or at room temperature.

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