Seeing Red

Just about every year I have made Cranberry sauce for Thanksgiving. It began as my sole contribution to the meal and now it is merely one of several dishes I prepare. Be warned however, this is not a cranberry sauce for the faint of heart, it is very potent stuff.

Cranberry Sauce
     1 Pound Cranberries (About 4 cups)
     1 1/2 cups water
     2 cups Honey (Clover is fine but Orange Blossom is best)
     1 Orange
Combine cranberries, water and honey in a 2-3 quart saucepan and bring to a boil. Meanwhile take a vegetable peeler and remove as long of a strip as you can from the orange peel. Flip the peel over and scrape as much of the white pith off the backside with a paring knife without destroying the peel. Discard the pith and drop the peel in the saucepan then eat the orange while you wait. Keep the fire at about medium high for 15-20 minutes, stirring occasionally to keep it from burning. Remove the orange peel and transfer the sauce to an oiled mold to set. Two clean 15 oz cans work nicely or any festive Jello mold you may have around. Chill until set, I usually make it the night before.