Friday, November 14, 2008

Recipe: Homemade Cranberry Sauce

Imagine my shock when I found out some people didn't know how to do this and spent extra money on those canned versions. Baby, wake up and taste the difference! I do recommend wearing an apron when making this a day or two before the feast. When those skins start to pop, you are going to get drops on you. Be wise and be prepared, or someone will think you've developed chicken pox.
I always make this in advance since it stores well in the refrigerator and tastes even better for the chilling. Just let it cool and store in a well-sealed container.

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