Cranberry Sauce

Ditch the jar. Take homemade cranberry sauce to your Thanksgiving dinner and everyone will be impressed.

Ingredients:


4 cups fresh cranberries
1/4 cup orange juice (freshly squeezed is best)
1/4 cup 100 percent cranberry juice (NOT cocktail)
1 cup honey


1. Wash the cranberries. Make sure there aren't any soft ones.

2. In a large saucepan, combine the orange juice, cranberry juice and honey over medium-high heat. Bring to a boil, stirring occasionally, and then reduce to medium-low heat to simmer for 5 minutes.

3. Add the cranberries and cook for 15 minutes, stirring occasionally. Cranberries will burst and the mixture will thicken. Do not cook for more than 15 minutes.

4. Remove from the heat and allow mixture to cool for 5 minutes. Transfer the sauce into a small mixing bowl. Cover and refrigerate for at least 6 hours, or until sauce is set and firm.

5. To unmold and serve, immerse the bottom of the bowl in hot water for about 10 seconds and run a warm knife around the edge of the sauce. Turn upside down onto a serving platter or plate. Enjoy!