My sister is talented in many things. She is certainly a better writer than I will ever be. I will go as far as to say she is the smartest of our sibling group. (she would say most intelligent. See?) One thing that I can do better than her is to cook. We have only asked to her to keep an eye on something cooking once, her one grand responsibility, and we get a call that goes like this….
“Don’t freak out that the fire dept. is here.”
We decided to try again. This year it would be the cranberry sauce. My recipe was simple and anyone can do it. I would say at least try it once, to be able to say you have had fresh cranberry sauce. I even made mine sugar free.
- 12 oz of fresh cranberries
- 1 cup water
- 1 cup sugar (or sugar substitute for cooking, like Splenda)
Bring the water to a boil and add sugar. Stir until dissolved, then add the washed cranberries. Reduce heat and simmer for about 10 minutes. Let stand at room temperature until cool. Then chill in the refrigerator until ready to serve. 
It makes a beautiful and tasty addition to your meal.
Joy’s cranberry contribution? You know what it was. Get a can of cranberries. Get two if you want to have some of each kind.
Take a can opener. Make sure it is one that you know how to operate.
Pour the sauce into a dish. Slice.
Once you have this on a platter or dish, serve.
What did our family think? Many of them are tried and true canned cranberry people. Slice it in a ring and add it to your plate. The rest tried the fresh kind and really liked it. Usually if you say something is sugar free, it is a death sentence for that dish. Not so for this one. It was sweet, yet tart. Joy’s? The old standby has to be there, just for old times sake.
