Winter is sneaking up on me and I’m not sure I like it.
A couple weeks ago, I passed a truck with a snow plow ready to go on my way home.
Last night, I somehow ended up with three new Christmas decorations. Some how I think it has something to do with getting lost in the holiday section at Canadian Tire for half an hour.
And this morning, I had to scrape frost off of my car!!!!
We haven’t even passed Thanksgiving!!! (Not that we have long to wait!)
And because Thanksgiving is this weekend for my fellow Canadians, and because I am avoiding cleaning the disaster that is my kitchen, I thought I would share with you a recipe for cranberry sauce.
Now them cranberries,they have a bad rap. The can shaped gel is often neglected on the table and frequently lost in the back of the fridge. Or at least that was the story at my house. And then last year I decided to make my own cranberry sauce. It went over so well that I made it again for Christmas. And then again at Easter. It was a game changer. And you wouldn’t believe how easy it is!
makes about 2 1/2 cups
- 1 pkg cranberries ( fresh or frozen and thawed), about 3 cups
- 3/4 c sugar
- juice of 1 lemon + enough water to make 3/4 c
- 1 tbsp lemon zest
- 1 tbsp cinnamon
- Wash up your cranberries and pick out any little stick or stems and set aside.
- In a medium saucepan, combine the sugar and the water. Bring to a boil, stirring to help dissolve the sugar.
- Once it’s boiling dump in the cranberries and the zest, then return to a boil.
- Turn the heat down to medium-low, and let simmer for about 10 minutes. You’ll start hearing the berries pop and burst open. Give it a stir, remove it from the heat, then add the cinnamon ( I swear this makes the sauce)
From here you can transfer it to a bowl or container and let cool or if you are so inclined, fill some hot sterilized jars, and process in a water bath canner for 15 minutes.
You will never look at cranberries the same.