Tart & Sassy Cranberry Sauce

Just throwing this up (bad choice of words) in the off chance you need a quick recipe for cranberry sauce this Thanksgiving. Preparations have begun in our house…the pot of potatoes is bubbling away on the stove, turkey breasts are defrosting in the refrigerator, and the cranberry sauce is cooling on the kitchen counter. It’s a holiday all about food, love and appreciation…how awesome is that?

Cranberry Sauce

2 12oz bags fresh cranberries
3 oranges – zest & juice
1 1/2 C sugar
1/2 C water
1 T white pepper
1 t ginger
3/4 C Craisins

1. Throw all the ingredients in a pot. Whack heat onto high. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until cranberries have popped.

2. Remove from heat. Add Craisins & stir. Cool to room temperature.

You can make this a week ahead of time, but seeing as it’s 2 days before Thanksgiving, just store it in the refrigerator in an airtight container until turkey day and enjoy!

Right off the stove, still steaming...


About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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