I cannot imagine eating jellied cranberries from a can ever again, however, they still have a place at our Thanksgiving table. Rob cannot live without this memory of childhood Thanksgiving. I was able to swap out the old standby green bean casserole (aka cream of mushroom soup, canned mushy green beans, and friend onions) with 'not your momma's green bean casserole' (recipe will be posted later). For now - here are the super easy directions for whipping up a batch of cranberry sauce. So good you'll want to eat it up with a spoon.
Recipe
2 c fresh cranberries
1 c water
1 c sugar
Bring water and sugar to a boil and add the cranberries.
Bring back to a boil.
Continue simmering while stirring frequently.
Continue cooking until cranberries pop - about 10 minutes.
Transfer cranberry sauce to a bowl or canning jar.
Enjoy!
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