Cranberries, Minus the Can

I grew up eating canned cranberry sauce.  You opened the can and out it popped.  We will always have a can of cranberry sauce on the holiday table.  Otherwise, someone in the family will be sitting before a jury. 

Now that my tastebuds have grown up, I've come to enjoy making my own cranberry sauce.  It's not that difficult, cranberries, sugar and water. (For exact amounts, check the package of fresh cranberries.)  Cook until the cranberries pop.  Refrigerate and the mixture becomes thicker as it cools. 

One of my favorite recipes for cranberries came from a friend.  It is a little beyond the basic cranberry sauce, but a nice addition to the holiday table.

Winter Fruit Bowl

Ingredients:
4 medium grapefruits
1 cup sugar
½ cup orange marmalade
2 cup fresh cranberries
3 medium bananas

Directions:
1.  Peel and section grapefruit, discard the white inner membranes.
2.  Combine cranberries and one cup of water, cook until the skins pop.  Add sugar and marmalade.  Heat to boiling. 
3.  Remove from heat.  Add grapefruit, cover and chill.
5.  Just before serving, slice bananas and stir into sauce.

The original recipe states that it serves 10 people.  However, at my dinners it serves at least 15 people.

I have made this sauce several times and find that even those who like the canned stuff also like this dish.  In addition to turkey, it pairs well with pork. 

Cranberries are also good at other times of the year.  Purchase an extra package or two.  Sort and remove the bad berries.  Wash and freeze until ready to use.  For additional recipes, check out Ocean Spray website.

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