Lovingly stolen from Cuisine Magazine
Several years ago my mother gave Kathy and me a subscription to Cuisine At Home. It has since become our absolute favorite cooking magazine. There hasn’t been a single recipe that we’ve tried that hasn’t been an instant hit at home. And the recipes, while eclectic, are really simple to make too.
About five years ago there was a recipe in the magazine for a cranberry sauce that you could also puree a small portion of and use as a glaze on your turkey. The sauce, which takes about 15 minutes to make, is absolutely delicious and is so simple that you will likely continue to make it year after year.
We usually double the recipe so everyone has something to take home.
Cranberry Sauce
Combine:
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 burstâ€â€about 10 minutesâ€â€then cool.
Enjoy! And happy Thanksgiving.