Monday, November 21, 2011

Taylor's Traditional Cranberry Sauce

We found this recipe years ago in a book called Thanksgiving Fun: Great Things to Make and Do by Ronne Randall and Annabel Spenceley. My daughter Taylor has been making it for years, now, and has improved it with the addition of crushed pineapple and a pinch of cinnamon. The best part is watching all of the children gather around the pot to see the cranberries pop. Serve it with generous dollops of homemade whipped cream.

Source: Thanksgiving Fun: Great Things to Make and Do
2 cups cranberries, fresh or frozen
¼ cup orange juice
¼ cup water
1 cup sugar
1 can crushed pineapple, drained well
a pinch of cinnamon

Heat everything except the pineapple in a saucepan over medium heat, stirring gently, for about
7-10 minutes. Pretty soon, the cranberries will start popping open! That's the fun part! When
they've all popped, add the pineapple. Cool, refrigerate, and serve with whipped cream.

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