Cranberry Sauce

Around the time I started craving pumpkin soup, I also started craving cranberry sauce. I checked for fresh cranberries at Safeway; alas, they weren't in yet. The produce manager told me to look in the frozen foods, and alas again--no cranberries. Finally I found some organic frozen cranberries at my little neighborhood market (I should just stick to Marina--they have everything I need and lower prices all the time). So on Sunday, I got busy.

It turns out making cranberry sauce is super-easy. Certainly way easier and less time-consuming than making pumpkin soup.

You start by heating 1/3 a cup of water and 1/3 cup of sugar, until the sugar dissolves. I used slightly less than 1/3 of a cup, and I used the organic, non-processed sugar I bought recently.

Once the sugar had dissolved, I added the cranberries and some frozen raspberries (because who doesn't love cran-raspberry?). First they thawed, then they came to a low boil. Then the berries started popping.

My secret ingredient that I added towards the end of the cooking process was this fancy (and delicious!!) honey that I bought in St. Helana (wine country) on Saturday.

As the sauce thickened and cooled, I put it in a container and stowed it in the fridge. It was gone by nightfall.

So easy to make, incredibly delicious, and I love that I can control what kind of sweeteners I put in it--no high fructose corn syrup or processed sugar. It was sweet and tart, and I can't wait to make some more. My next project is to see about putting it in jars and preserving it.