Sorry Oceanspray!

Every year of my life I have had Oceanspray Cranberry Sauce for Thanksgiving. Every single year. You know, the jellied kind. I like it. My family likes it. My dog even likes it. So why change?

Well, yesterday my 18-year-old son said, "Mom, have you ever thought about making homemade cranberry sauce? I saw a recipe that looks interesting."  (I have to say "thank goodness" for my son...he loves to cook with me. My daughter, well, not so much. Husband - never. So it's nice to have someone to spend time with in the kitchen).

Next thing I know we're planning a test batch of homemade cranberry sauce. It's really quite easy and very  rewarding to know you made something fresh and delicious! And this recipe is lower in sugar than the canned type. It may seem trivial, but at Thanksgiving we tend to over-indulge so much that I personally will take any break I can get when it comes to sugar, fat or calories. Just don't expect me to scrimp on the taste!

If you too are a little tired of Oceanspray, give this a whirl. I think you'll like it. Not sure about your dog though  ;)

Homemade Cranberry Sauce


Ingredients

3 1/2 cups fresh cranberries (one 12-ounce bag if buying frozen)
3/4 cup dried cherries
2 tablespoons red-wine vinegar
zest and juice of 1 orange (about 1/2 cup)
2 teaspoons grated ginger, peeled or use ground ginger if you like
3/4 cup packed light-brown sugar

Directions

Combine cranberries, cherries, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop.

Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

Note: If you want a really smooth sauce, place all ingredients in a food processor and pulse several times prior to cooking. It's a personal choice!

Makes 3 cups.