Cranberry Sauce

Sure, America needs this condiment to cut through our rich, buttery Thanksgiving meal and cleanse our palates, but isn’t it also what makes the leftover turkey sandwich amazing?  I think so!  As a side note, we also spread our Cacia’s Bakery rolls with this Chipotle Goat Cheese Spread a la Pati Jinich.  The combination of smokey chipotles and sweet-tart cranberries is a winner and our citrus-kissed turkey loved it.

Cranberry Sauce

Makes 2 cups

12 oz bag organic cranberries, picked through and rinsed

3/4 cup water

3/4 cup organic sugar

1/4 tsp salt or to taste (optional)

Bring water, sugar, and salt (if using, we didn’t) to a boil in medium saucepan over medium heat.  Add cranberries and simmer until slightly thickened and two-thirds of the berries have burst, about 5 minutes.  Transfer to serving bowl (or pint ball jar) and cool completely, at least 1 hour.  Sauce can be refrigerated 1 week.

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