Thanksgiving is coming and this will definitely be on my table.
If you don’t like whole cranberry sauce, try this. If you cook this until thick, you can put it in a jar and chill. When time to eat, slide out of jar and slice. Or the way I love it is cooked slightly less than thick and then slather it on biscuits. Yum!
- 4 cups fresh cranberries
- 1 cup water
- 2 cups sugar
In medium saucepan, over medium heat, add berries and water. Cook until berries pop, then push through a food mill. (Or leave whole, if you prefer) Return to pan and add sugar. Bring to a boil and cook until desired thickness.
Put in jars and refrigerate. Or serve in a beautiful glass bowl.
“The anchor of God’s faithfulness holds firm in the strongest storms.”