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Tuesday, November 25, 2008

Cranberry Orange Sauce

Give your friends and family something more to be thankful about.

Cranberry sauce on this very holiday, is a tradition that has far surpassed the usual accompany to carved turkey. It can also add something special to leftover turkey sandwiches, pie, or salad.

This recipe offers a slightly sweet but tart flavor. Be spontaneous and make your sauce anyway you like-add ginger or your favorite Pinot Noir for a more sophisticated twist.

Make enough to take home by placing cooled sauce in old fashioned mason jars with a lid and monogrammed note to make your holiday a little extra special for everyone.

Cranberry Orange Sauce
(yields: 4-16 oz mason jars)

2 cup fresh squeezed orange juice
2 cup sugar
zest of 1 large orange
2-12 oz bag fresh cranberries
1/2 cup dried currants or sour cherries
2 teaspoon cinnamon

Rinse thoroughly and pick through cranberries being sure to eliminate any bad ones.

In a large sauce pan- bring fresh squeezed orange juice, sugar, currants, cinnamon, and orange zest to a boil. Add fresh cranberries and cook over low heat, simmering berries until they pop and sauce begins to thicken, about 10 minutes. Remove from heat and let cool.

Thoroughly sanitize mason jars and lids. Place cooled sauce into each jar, being careful not to overfill. Seal each jar with a lid.

Attach a personalized note with a ribbon and instructions including an expiration date of 1 week in the refrigerator.

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