Cranberry Sauce Time!

Thanksgiving dinner is not complete without cranberry sauce. Don't take my word for it - ask my son! He will wipe out a whole can himself!!! He prefers my homemade, but will settle for the store bought if he has to, but no matter what kind, it HAS to be on the table.

I'm making 2 batches of sauce from 2 different recipes. I'll be doing my old standby (you can find the recipe here) and I'll be trying the one on the back of the Ocean Spray bag as well as on their website. The one on the bag has less sugar to berry ratio and also has more water and needs to be cooked to gel stage.

I heard that one doesn't need to use a Foley Mill, but can just blend the berries with a hand held stick blender. I don't know how that will work, but will be trying a batch to see. My guess is that it will make a more chunky sauce instead of a smooth one that I get from my mill, because the Foley takes out the skins.

Homemade Jellied Cranberry Sauce

3 cups Cranberries
1 cup Sugar
1 cup Water

Combine sugar and water in a medium saucepan. Bring mixture to a boil, add the cranberries, then return contents to a boil. Reduce heat. Boil gently for 10 minutes, stirring occasionally to prevent burning.

Place a Foley Mill over a medium mixing bowl. Pour contents of saucepan into mill and push through. Remove mill and stir berry mixture.

Pour into serving container or straight-sided jar. Cover and cool completely at room temperature before refrigerating.

Makes 1 cup.