Saturday, November 3, 2007
1 lb fresh cranberries
2 clementines, mandarins, or tangerines
3/4 C sugar
1/2 C water
Wash the cranberries and discard any that are bruised or spoiled. Slice the oranges in half, and squeeze into a pot. Add the whole peels, cranberries, and water, and bring to a boil, stirring frequently. You should hear the berries popping. Once the popping stops, allow the sauce to sit until a foam forms all over the surface. At this point, add the sugar (to taste), and stir until thickened. Refrigerate until ready to serve.