In honor of upcoming holidays, I offer my variation on cranberry sauce. If this seems to be a more Thanksgiving thing, bear in mind I have it for all holidays. Well, the winter ones, anyway.
Note: This is a whole-berry sauce, none of that jellified piffle here.
We begin with the recipe off the package of cranberries:
INGREDIENTS:
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
DIRECTIONS:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
While this is all well and good, I got in the habit of adding things to it, and then adding things to those things. So, I add:
1 cup (or a handful, whatever) fresh or frozen raspberries (I use frozen, because my parents' freezer in full of them)
Zest of 1 orange, or most of an orange, at least half (I abandoned trying to use a little grater, and just took a potato peeler to the thing. Then I had to chop the peel into littler buts, but it was easier in the end)
Add these ingredients about halfway though the 'boil 10 minutes" part. Raspberries are very soft, and get obliterated as it is.