Realizations Inc

During childhood, Thanksgiving always seemed much more special when my little French Grandmother could be at our house. And could she cook! Everything, and I mean everything, tasted great when she made it. One of her specialties was cranberry sauce. It had such a fresh, fruity taste. She served it with meat and vegetarian dishes, french toast, waffles, and cheese blintzes. Sometimes she mixed it half-'n-half with applesauce and used it with potato pancakes. My father liked to spread some on warm toast in lieu of "jam." I've made her cranberry sauce at least once or twice at year for holiday meals since she shared her recipe and it always makes me think of her. I hope you try it and enjoy it as much as I do.

Ingredients

2 packages raw cranberries (thaw if frozen)
1 large navel orange
1 cup sugar (I use Xylitol)
1½ cups water

Step 1 -- Raw portion

Wash naval orange and cut into 6-8 pieces (do not peel)
Place in a blender
Add 1 cup raw cranberries
Add ½ cup water

Blend until smooth. Set aside.

Step 2 - Cooked portion

Combine in a large saucepan:

1 cup water
1 cup sugar (or equivalent sweeter such as honey or Xylitol)
All remaining raw cranberries

Bring to a rolling boil, cover, and simmer for 10-15 minutes, stirring frequently.
Remove from heat and let cool slightly.

Add blended raw portion and mix well.

Refrigerate in a covered container for several hours.

Can be frozen and thawed as needed (if there's any left to freeze).