It’s that time again, where I realize that I froze more cranberries last fall than I used over the summer, and it’s almost cranberry season again! Time to make cranberry sauce. (yay!)I started with the recipe from last time but without any fresh oranges. I do have orange juice, though, because I have been using it for smoothies. 2-2.5 cups orange juice (I used 2.75 which was too much)
5.5 cups frozen cranberries
1 cinnamon stick
.5 cups brown sugar Put all together in a big pot. Bring to a boil. Boil on medium for 45 minutes, or until the berries are all popped and the liquid starts to thicken. Remove the cinnamon stick and cloves if you can find them (or warn eaters about roving cloves) Serve on bread, with pumpkin soup, or however you like your cranberries.