When I want to take a break from writing, I often head for the kitchen. I’ve made this wonderful cranberry sauce before, and I finally made myself write down the recipe as I worked. It’s great on turkey, ham or lamb. I also love putting it on my breakfast cottage cheese.
Cranberry Orange Sauce
Makes 4 cups
2 12-oz bags of fresh cranberries
1 navel orange
4 cups water
2 ½ cups Splenda
1.Wash and pick over cranberries. Transfer to a large saucepan or small Dutch oven, and set aside.
2. Cut stem and navel end off of orange, and cut into eighths. Place in a food processor, and process until chopped. Transfer orange to pot with cranberries.
3. Add water and Splenda. Bring to a boil, then lower heat so that cranberry-orange mixture simmers. Simmer for 30 minutes.
4. Bring mixture to a boil, and cook at a low boil, stirring frequently, for ten minutes until sauce has been reduced by about one third. Be careful to keep sauce from sticking to the bottom of the pan. Cool and transfer to refrigerator or freezer containers. Cranberry sauce will keep for up to a month in the refrigerator and up to six months in the freezer.