Last November, Hubby was released from the hospital on Thanksgiving day. By the time we got home and got settled there was no time or energy left for getting a turkey dinner with the trimmings on the table. I punted with a few Thanksgiving-like items that we had on hand. We enjoyed brown rice, roasted butternut squash, cranberry sauce and we were THANKFUL for so many things. It has become a favorite meal, making several appearances in the months following.
Now fall is upon us and the time seems right to bring it back. A year ago I would have never believed the 'Convenience-Food-Eating-Little-Girl' in me would ever be ready to let go of the canned, jelly cranberry sauce that I love SO much. But I am.
I stopped at the grocery store today and picked up a bag of fresh cranberries and this is what happened next . . . .
For fun, I added about a cup of blueberries that I happened to have on hand.
After a few minutes at a nice simmer, I removed the whole bit from the stove and took the immersion blender to it to sort of smooth it out.
It will thicken more as it cools. If only I knew how to get those fun ridges like the stuff from the can.