Cranberry Sauce

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   I will admit to a passion for that canned industrial-strength cranberry jelly that slithers out of the can delightfully and wiggles on the serving dish, later on making uniform sliced discs just right for a sandwich.

However, once I tried real home made cranberry sauce, nothing else comes close for the sit-down Thanksgiving dinner; the canned stuff can take a back seat for the following week's lunchtime samwiches.

Start with a bag of fresh cranberries straight from the bog!

In a sauce pan heat 1 cup water and 3/4 cup sugar-

Meanwhile rinse the cranberries under cool water-

And once the sugar water is boiling well, put them in-

turn down the heat to medium-low and cover immediately. Let cook at low boil for about 10 to 12 minutes. Do not peek, and make sure they are covered well. The fresh cranberries will burst as they cook, and will splatter hot syrupy water whose red coloring resists removal. Be safe, you will hear them pop in the pan.

After cooking turn down the heat to low, or off, they will keep hot for a very long time. This is what they looked like after 15 minutes-

Spoon into a serving bowl and present proudly....delicious!