Whole Cranberry Sauce

Fresh cranberries are so pretty, pleasantly tart and sweet, and the sound they make when their skins break is the most intoxicating *pop* I’ve ever heard. Kids usually opt for cranberry jelly because it’s super sweet and has a really cool texture, but I fancy the real McCoy by Ocean Spray. Plus, it makes a great spread for leftover turkey sandwiches; turkey + dressing + Whole Cranberry Jelly as a spread + salt + pepper + fresh lettuce = leftover awesomeness.

Elements

2 Lb. Bag Fresh Cranberries

2 C Water

2 C Organic Cane Sugar

1/2 C Fresh Orange Juice

Directions

1. In a large dutch oven or pot over medium-high heat, add fresh cranberries, sugar and water.

2. Bring to a rolling boil and reduce heat to medium.

3. Let cranberries boil for about 20 minutes until tender; cranberries skins will break and make a popping sound.

4. Stir occasionally and reduce heat to medium low once cranberries are tender.

5. Add orange juice, stir and pour into a separate bowl to cool.

6. Once cooled, refrigerate and serve cold.

   Tip: I like to make these the night before a holiday meal since I serve them cold - it’s a time saver!

xo, Melissa