Happy Thanksgiving, all. Have a recipe; I made this last year for Thanksgiving and amazed my friend CJ with the fact that non-canned cranberry sauce can be easy and addictively delicious. So upon his request, here’s my recipe. (Think of it as an approximation; for example, this time I substituted grapefruit for the oranges, and it was fabulous.)
3 lbs of cranberries (washed, with any bruised or bad cranberries removed)
3 cups of sugar
3 cups of orange juice or water
zest of 3 oranges
zest of 1 lemon
1 tsp grated fresh ginger
pinch of salt
1) Put all the ingredients in a largish pot.
2) Boil over medium heat, stirring occasionally to keep the bottom from burning, until the berries have all burst and the liquid is thickened. This will probably take 20 minutes or so.
3) Taste for sweetness, and add more sugar if necessary. Once the sugar dissolves, cool and refrigerate.