Jack's Desserts: Cranberry Sauce

By Jack McDermott
Executive Online Editor

-2 cups unfiltered apple cider
-2 cups sugar
-1/4 cup water
-1 cinnamon stick
-2 bags (12 oz. each) fresh cranberries
In a sauce pan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.  Add the cranberries, bring back to a simmer and cook, stirring occasionally.  If you don’t stir here the cranberries will bubble over the sides of the sauce pan.  After about 10 minutes most of the cranberries will have burst.
Let cool to room temperature. Transfer to a bowl and serve cool or at room temperature.  I recommend that you wait at least 24 hours before serving but right after works too.
*Recipe makes 8-10 servings
While recovering from a Thanksgiving Day food coma, eating, or cooking for that matter, places just before running a turkey trot on my top 10 things to do.  However, eating is a necessity so why not eat food that tastes great and is easy to make.  Also, this recipe makes enough servings for like 15 days (5 days tops for cranberry maniacs) so you won’t need to cook again for a while.
Also, this meal compliments almost every other thanksgiving leftover.  Having a leftover turkey sandwich, put cranberry sauce on top and microwave.  For stuffing, pour a layer of cranberry sauce over the top.  The possibilities are ENDLESS.