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Cranberries!The best cranberry sauce ever!

Just a few days from now we’ll all be sitting around the table giving thanks for the past year, sharing our lives with family and friends, and eating more than our fair share of turkey, dressing, pumpkin pie, and, of course, cranberry sauce.

Last year I posted a cranberry sauce recipe here that I found several years ago in one of my favorite cooking magazines: Cuisine. Simple and delicious, this cranberry sauce is one of the best you can make with a minimal amount of effort. In fact, it may be easier (and it’s definitely better!) than opening a can. And it’s so good that I think it’s worth repeating again this year.

Be bold this year, my friends.

Cranberry Sauce
1 bag (12 oz.) fresh or frozen cranberries
1 bag (3 oz.) dried tart cherries
1 cup cranberry juice
3/4 cup sugar
1 T. fresh lime juice
2 t. fresh ginger, peeled, minced
1 t. lime zest, minced

Simmer in a large sauté pan until berries begin to burst—about 10 minutes—then cool.

Enjoy! And happy Thanksgiving.