Cranberry Sauce

This is the sauce I typically make for Thanksgiving. Often there is so much remaining that it will last through December. Except that for this year, Leah has really become fond of it, really fond of it. She has taken to eating it with peanut butter far too much, she's obsessive nearly. It's ok. I'd rather her eat this sauce than stuff her snack plate full of her typical jelly of choice. Those plans I had for a coffeecake with the cranberry sauce filling will have to be put on hold until next year, or until I make another batch. And now that I think about it, making another batch is easy so maybe that coffeecake will be made sooner than I thunk. Perhaps I'll make a bunch, it's so easy, and just put it up for later use.

Cranberry Sauce
Makes 2 1/4 cups

1 cup sugar
1 cup water
1 12 ounce package fresh cranberries, rinsed, drained, picked through

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and allow to cool. Using an immersion blender carefully blend the mixture breaking up the berries to obtain the texture you like. Cover and cool completely at room temperature. Refrigerate until serving time.


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