Since we hosted, we cooked. Now, at my old place I wouldn’t have even considered it since it was so small, however in the new house I have a kitchen big enough to tackle this and I was up for the challenge. On the menu were ham from Honeybaked Ham (OK, so I cheated a bit there), my famous green bean casserole, stuffin’, sweet potato casserole and my first attempt at homemade cranberry sauce. At least that was the plan. After dinner during clean up, I realized I never took the sauce out of the fridge. Who does that? I was so proud of how it came out and no one got to eat any of it. UGH!

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Orange Cranberry Sauce

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Ingredients

• juice of one medium orange
• zest of one medium orange
• 1/3 cup sugar (more if you want it sweeter)
• 3/4 cups water
• 1 12 oz bag fresh cranberries

Directions

Step 1

In a medium saucepan, add orange juice, zest, sugar and water. Cook over medium heat until the sugar is dissolved

Step 2

Add cranberries and bring the pot to a boil. Boil about 30 seconds, then reduce the heat to simmer. Simmer 15 minutes until sauce thickens, stirring occasionally. Allow to cool before serving by refrigerating 1-2 hours or overnight.

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Some people told me cranberry only goes with turkey, not ham, during the holidays but I beg to differ. I think it’s wonderful all year round and is an excellent accompaniment to any main dish. What do you think? How and when do you like to eat your cranberry sauce? I can eat it out of the container with just a spoon, but it’s great other ways as well. Hubby took this and spread it on toast like he does with jelly.  One of my favorite ways to eat cranberry is on top of fat free cottage cheese. I like the flavor combination of the two together and have even turned a co worker onto my creation.  Hubby thinks it’s gross and won’t even try it. Oh well, more for me I guess.

I really liked the flavor of this and letting it sit overnight in the fridge really helped marry the flavors together. And it was so easy!! My Thanksgiving guests missed out this time but Christmas is just around the corner so I’ll have to make it again only this time, I’ll make a double batch. And remember to serve it.

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