the first 15: Bethany's Cranberry Sauce

Wednesday, October 26, 2011

Bethany's Cranberry Sauce

Before I had this version of cranberry sauce, I thought the only kind was the canned jellied kind (yuck!). I love this version - a must-have for Thanksgiving dinner.

1 c. sugar
1 c. water
3 c. whole fresh cranberries (one 12 oz. bag)
1/2 c. dried cherries

Rinse the cranberries in a colander and remove any remaining stems. Set aside.
Mix sugar, water and cherries in a medium saucepan over med. high heat. Stir until sugar dissolves, bring to a boil, add cranberries. Return to boiling then reduce

heat and boil gently for 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature, sauce will thicken. Refrigerate.

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The inspiration

For a couple of years I have been typing up recipes and dreaming of getting them all into a book - one place that I can look for all of our go-to recipes we've compiled over the first 15 years of our marriage. But I hit a slump and became discouraged that this was never going to happen. Until the other night when I was talking to my friends Julie and Eric and they loved the idea, and Eric suggested that instead of a book, I create a blog! This way I could post what I already have typed up, it would all be in one spot, and maybe someday if I ever do actually get it put into a cookbook, it will be ready!