Favorite Cranberry Sauce

Simmering goodness!

Here we are at another Thanksgiving. The years go by so quickly! I found this recipe for Basic Cranberry Sauce in my Cooking Light magazine several years ago and I've made it every year. I'm making another batch for our Thanksgiving feast tomorrow as the cranberries are popping. It smells like orange and mulling spices. The sauce is so fresh, tart, but sweetened from the brown sugar and honey. It simmers with orange juice, cinnamon stick, and allspice.

I'm always amazed how the natural properties of the cranberries thicken the sauce as it cools on the stove top.

I think it's best when you make it the day before your meal so it will be chilled for the feast. I always make a double batch to go with the leftovers.

When I was a kid, I loved to eat cranberry jelly from the can. My grandparents would slice it on a plate along side the turkey. But now as an adult, I love whole berry cranberry sauce and nothing is better than fresh.

Cranberries are so good for you! They are so high in nutrients that science research has touted that they protect against a number of things such as heart disease, urinary tract infections, even preventing plaque on your teeth! So grab a bag or two in the produce aisle and try this recipe.

Happy Thanksgiving!