Cranberry Sauce

As America prepares once again for a November ritual of great importance to the country, I'd like to put an appeal out to everyone reading this Web page to take a moment, feel what's in your heart, and consider taking action in support of something small and often set aside, but which is of great importance to us all and deserves more credit than it gets. I'm referring, of course, to cranberry sauce!
Cranberry sauce on Thanksgiving is like fruitcake at Christmas: it's treated like a weird jello side dish that we have to serve, even though no one likes it. That's because you're not eating cranberry sauce the way it's supposed to be eaten. People think it's some sort of weird salad sitting on the side of your dish, but it's called cranberry sauce because, as surprising as this may be, it's a sauce. Cranberry sauce is ment to be served right on top of your turkey just like gravy, and when you do this you'll be amazed at how the sweetness of the cranberry sauce blends with the savory taste of your turkey, to produce a taste that's really delightful, and delicious. And once you've eaten your turkey with cranberry sauce, you may never want to have another Thanksgiving without it.
Pans needed: One 2-quart saucepan.

Ingredients

  • 12 ounces cranberries
  • 1 cup orange juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
In a medium sized saucepan over medium heat, dissolve the sugar and cinnamon in the orange juice. Stir in the cranberries and cook, stirring occasionally, until the cranberries start to pop and the cooking liquid changes from clear to foamy (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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