Oh, That’s Saucy!

Cranberry Sauce.

The mere name brings to mind images of a jellied, sugary, can-shaped mass, which retains its shape even out of the can, only to be sliced, then wiggled onto a serving platter.

Ingredients include cranberries, high fructose corn syrup and regular corn syrup (you get TWO types- great!).

Rather than reaping any of the healthy benefits that you'd get from fresh cranberries, all you get is a dose of refined sugar!

Make your own:

Combing equal parts fresh cranberries & water.  Boil in a heavy bottomed skillet, til berries start popping. Lower heat and stir.  Once most are popped, remove from heat.  Once cool, add a little freshly squeezed orange juice, some orange zest and a dash of real almond extract.   Cover and refrigerate.  Before serving, toast some slivered almonds at 375F for about 10 minutes.  Scatter on top of sauce before serving.

A dollop of homemade cranberry sauce will make a nice accompaniment to your wild turkey (referring to the main entree, not the bourbon) and your many veggie dishes.

Also, if you're into canning/jarring, you can use small Mason jars to bottle it up, tie with a ribbon and give to friends in lieu of holiday baked goods!