Cranberry Sauce

Start with Fresh Cranberries- we were fortunate enough to get some from Jeff Deck from Not Enough Acres Farm in East Dennis and some more from our friend Ruby who lives in Brewster.

2 cups Cranberries

1 1/2 cup fresh water

1/2 cup sugar, white, raw or turbinado

2 T. of orange zest, and the juice of that orange

First, visually inspect all the cranberries for leaves and stems, they always manage to find their way into your sauce- pick out the strays and give them a brisk wash. Once washed add to a pot on the stove and cover these with the water.

Start the pan out on a medium heat and allow the berries to come to a slight boil- when they get rolling there will be a noticable popping sound- allow the popping to go on for a good long while. Stir occasionally. Add the suger to this mixture. Decide whether or not you want it tart or sweet and if you want it sweeter, then add more sugar.

Let this mixture simmer on low heat for about 15 minutes stirring occasionally.

Finish this off by zesting the orange into the mix, stir well, then add the juice of one orange. Voila- allow this to cool and store in the fridge until you are ready to use it. This sauce freezes well, so feel free to freeze in an airtight container.