Tart and Tangy! - Romance Writers Weekly - #lovechatwrite

Happy (almost) Thanksgiving to all my American friends! And you know what that means, right?

The festive food season is upon us! Share your favourite holiday recipe.

Are you a cranberry sauce person? I definitely am. I love how tart and tangy it is, and it complements turkey perfectly, IMO. I used to buy it canned, and then I discovered just how easy it is to make (and store), and now I’ll never go back. Here's the recipe I used (from AllRecipes.com) with my own notes. Enjoy!

12 oz fresh cranberries (the store I buy from sells them in bags about the right weight)
1 cup white sugar (I usually cut this back a bit)
1 cup orange juice (I use unsweetened without pulp)

In a medium saucepan over medium heat, dissolve sugar in orange juice. 
Add cranberries and cook until they start to pop (this is so much fun!!), about 10 minutes. (I continue cooking until the consistency of popped to un-popped looks right to me).
Remove from heat. Sauce will thicken as it cools.

I usually make this a few days in advance, so I keep some out to serve and the rest I save for later. If you like, you can freeze it in pretty glass jars and serve it right from there. Just be sure the sauce is completely cooled before freezing (I leave it in the fridge overnight) and that there is enough room for expansion.

And that’s it! Easy-peasy! Now hop over to Jenna Da Sie to see what's cooking in her kitchen!

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(Helen and Nathan are both 55)