I stopped at the new Aldi grocery store today to pick up milk and decided to grab a few extras for Thanksgiving. They had fresh cranberries for only 99 cents per 12 ounce bag. The instructions for making sauce seemed simple enough, so I decided to give it a try. Basically, rinse the berries and then dump them into a boiling mixture of 1 cup of water and 1 cup of sugar. Soon the skins will split open. I mashed mine a little but that isn't necessary. Now you can take them off the burner and let them cool. You can keep them on the heat a little longer if you think they need to thicken up more, but they will also set into a decent gel the referigerator.
About this time, Naomi was making a cherry pie with canned filling and frozen pie crusts. I realized that I had purchased deep dish crusts and that there weren't enough cherries to fill it. So Lydia had the great idea of adding some of my cranberry concoction. I mixed in some honey before spooning it over the cherry layer. Then Lydia and Naomi cut the extra crust into strips and made a lattice top. I'll try to take a picture of our fully baked CranCherry pie tomorrow.
I blended the remaining cranberry sauce with more honey, a lot of ginger, and a can of jellied cranberry sauce. It looks lovely and tastes quite zesty!
I've always been intimidated by fresh cranberries, but they're pretty "user friendly" after all. I guess this will be a standard on our holiday table from now on!