Thursday, November 15, 2007


What Thanksgiving would be complete without Cranberry Sauce. I'm not talking about -that jelly-out-of-a-can stuff. I'm thinking Zesty Orange Homemade Cranberry Sauce - it is easier than you think. I promise. Check it out!!

1 bag (12 oz) fresh or frozen cranberries (3 cups)
1 cup sugar
1/2 cup TSG Blackberry Cherry Pepper Conserve
1/2 cup fresh orange juice
1 tsp grated orange peel

1. Combine cranberries, sugar, conserve and orange juice in large saucepan; bring to a boil.
2. Reduce heat; simmer, stirring occasionally, until berries begin to pop, 10 to 12 minutes.
3. Stir in orange zest; let cool
Makes about 3 cups.

Note: If you must use a can - One can (16 oz) whole berry cranberry sauce may be substituted for 1 bag (12 oz) fresh or frozen cranberries. Omit 1 cup sugar and reduce orange juice to 1/4 cup. Simmer, stirring often, 5 to 6 minutes. Makes about 2-1/2 cups.

And how about Beer Bread Stuffing? Coming up soon!

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