Happy Thanksgiving

I think this year I seriously hit it with the sauce. We celebrated yesterday (today is for cleaning. What a downer.) and this disappeared fast.

Home- made Cranberry Sauce.

Cberrystart0810

454g fresh, whole cranberries. (That’s maybe….3 or 4 cups? I don’t think it’s a precision thing. Two small packages or one big one.)

1/2 cup sugar

1/4 cup water

1/4 cup orange juice

1 tsp orange rind.

Bring to a boil and cook (somewhat attentively) until the berries are mushy and have gone to bits. (About 10 minutes) The whole thing turns a bit pink and foamy at this point, but have faith. Turned out and cooled, it looks like this.

Csauceson0810

Yum.

(PS. The most Canadian song? It was Hockey Night in Canada, and my winner (chosen at random from among the correct answers) was Anne-Marie in Seattle. That qualified for double points, so I chose another at random and came up with Claire. I’ll be mailing them both off some sock yarn. )

129 thoughts on “Happy Thanksgiving

  1. It can’t be right that a relative newcomer is first! That cranberry sauce looks great…makes me eager for next month!

  2. Happy Thanksgiving. It’s my favorite holiday. You know, if I celebrated the day that Canadians do, I could have TWO Thanksgivings! 🙂 Hmmmmmmm… I certainly have enough to be thankful for to cover two celebrations.

  3. Happy Thanksgiving! We’ll have to give this recipe a try. Do you have turkey and all the trimmings, as we do down here? It’s hard for me, at this time of year, to make the transition to fall, what with giving up the summer weather and looking forward to snow and ice…but now I am in the mood for some fall cookin’. And for wearin’ some of those sweaters in the closet…Hope you had a nice day!

  4. Happy Thanksgiving! At first read, I thought you said you seriously hit the sauce and I was delighted by the idea of you starting a post that way. Maybe next time!

  5. Happy Thanksgiving! I saw Cranberries in the store the other day and was hit with a flashback to last year’s great cranberry sauce debacle (it was too tart and sent us all running for water!). I may have to try your recipe this year.

  6. My grandparents have a cranberry marsh and the town they live in just had their annual cranberry festival this last weekend. Such fun!! Although not as much fun as a fiber festival, I’m sure. If you need (or would like) any cranberry recipes, let me know.

  7. I grew up outside of Detroit, I used to catch the CBC on channel 9, and that song sounded sooooo familiar but I couldn’t place it! I had to ask one of the transplanted Canadians I work with here in Seattle, and it took him a while too. Guess he’s been here too long.
    The cranberries look good! One good Thanksgiving recipe deserves another. I got this one from a friend.
    12 cooking apples (I use Granny Smiths), peeled cored and sliced
    1 cup sugar
    1 bottle of your favorite red wine
    2 cinnamon sticks
    4 cloves
    1 teaspoon vanilla
    Stir the sugar, wine, cinnamon sticks, cloves, and vanilla together in a stock pot (big enough to hold the apples) and bring to a boil. Throw the apples in, reduce the heat, and let it simmer for a while (stirring occasionally) until the apples have soaked up the sauce. Usually about an hour.
    This one is good for the whole family because the heat boils off the alcohol so you don’t have to worry about the kids getting soused.

  8. Happy Thanksgiving! I hate cranberry sauce but I LOVE to make it. The little popping sound the berries make when they explode entertains me. Apparently I’m easy.

  9. happy thanksgiving!
    the cranberry sauce looks so good, that is one of my favorite things ever but i can’t really eat it because its got loads of sugar in it which will make me die. i did not realize how easy it would be to make it though, and i think i will try it with splenda!
    thanks!

  10. Happy Thanksgiving! And you are not the first to whom I’ve said this today, as some of my best friends are Canadian. 🙂
    We make our cranberry sauce with cranberries, enough water for boiling, orange slice quarters, and a LITTLE maple syrup. Yum! I don’t know why we don’t have it more often, actually. As far as getting the kids soused goes, we have many stories about Passover Seders with such outcomes, but no Thanksgivings (American OR Canadian).

  11. Thanks for the recipe. I buy frozen cranberries in the winter and cook with them all year. If you’ve never tried it, you should google and then make “Mama Stamberg’s Cranberry Relish”. yum-city. In fact the NPR site now has a Cranberry Chutney recipe too 🙂
    Happy Thaksgiving 🙂

  12. Yup, that’s a good recipe. One of my other favorites is one a friend of mine came up with. Take a couple or 3 nice, tart apples (like granny smith). Core them, grind them with a bag of cranberries. Sugar to taste. Maybe a little tiny pinch of cloves.

  13. Mmm, my mouth is watering! I love the tart astrigency of cranberries. And we live very close to cranberry bogs, so I feel I should support the local product. And throw in some local apples, too!

  14. Happy Thanksgiving, eh?
    The Houston Chronicle *finally* published the article about your visit to Twisted Yarns, last Saturday (10/6). It was fun to remember what a great time we had, thanks again for a wonderful evening! (I still need to blog a bout it!)

  15. Happy Thanksgiving!
    I see that you are speaking at the New York State Sheep and Wool Festival. Is this something that I need to get a ticket for or just show up? I hope the festival planners have allowed a large space for your talk because I know you will be wildly popular. Any chance that your book tour will bring you to the Rochester, New York area?

  16. Happy Thanksgiving! I made cranberry sauce last (US) Thanksgiving — if not that identical recipe, something very similar. It’s become another thing like brownies that’s so easy and so much better that I’ll always make it from scratch from now on. (Kind of like socks, I guess.)

  17. I knew Hockey Night in Canada right away having also heard it on Channel 9, which had terrible antenna reception since we live an hour outside Detroit (in the US) but my Dad was a rabid hockey fan.
    My cranberry concoction isn’t cooked. Whizz up a big bag o’cranberries in the Cuisinart (or whatever) till they’re chunky. Then you do the same thing with a whole lime (peel and all). Mix the two together. Throw in a 1/4 Cup sugar, a tablespoon or two of brown sugar, a splash orange juice (or even better – Cointreau). Put the whole thing in the fridge overnight. Makes a sort of chutney. My fave.

  18. I make my own cranberry relish also. My boys thought that listening to the berries pop as they cooked was the coolest thing.

  19. I always make my cranberry sauce with a stupid simple recipe I call “1-1-1”–1 package cranberries, 1 cup water, 1 cup sugar. Boil together for 5 minutes and refrigerate. But yours sounds so good I may have to break tradition and try it!

  20. I am thankful for Stephanie and for cranberries. I’m not sure which I’m more thankful for. We’ll see after I make that sauce.

  21. Happy Thanksgiving!
    Great looking sauce. Thanks for the recipe. I’m always looking for new recipes.

  22. Mmmm. Homemade cranberry sauce. My 12-year-old son cannot get enough of it. He even asked me to make it for him to take to school for his class parties last year.
    More cranberry tastiness: bake them together with sweet potatoes and apples in some margarine and brown sugar.
    Happy belated Thanksgiving!

  23. Ah, homemade cranberry sauce! YUM! So much better than that awful canned glop. I make it more often than once a year, though. I also make a cranberry pie every Thanksgiving that is awesome – my husband would eat the whole thing if left alone with it!

  24. Becka – Splenda would probably work just fine, but you might want to do a test batch before serving to a large group of people. My friend Erin has a similar recipe that incorporates a smidge of gelatin, and I always sub Splenda for the sugar. I just use a little less than the recommended amount.
    Julie – That chutney sounds great. I’m going to have to try that this year.
    Harlot – Next time I expect you to have hit the sauce, and not had a hit with your sauce or I shall be horribly disappointed with you.

  25. Man o’ man, your cranberry sauce looks so yummy! Much better than that can-shaped lump they call cranberry sauce.
    I love cranberries. I make a pretty tasty Apple, Cranberry, Ginger pie for Thanksgiving that family requests year after year. I can make a pretty yummy pumpkin cake too. :o) It’s fun just thinking about Thanksgiving and hoping we’re in sweaters by then. It’s a steamy 90 + degrees F here in Richmond, VA!!! Crazy.

  26. Mmmm . . . homemade cranberry sauce. The best. Those photos are making me hungry! Mine is similar but uses brown sugar and adds cinnamon, chopped dried apricots and walnuts. Cindy at 1:51’s looks pretty darn good too. The funny thing is, I make it every (American) Thanksgiving and everyone in attendance loves it and agrees the holiday wouldn’t be the same without it, but we get the jiggly stuff in a can, too, ‘cuz we all grew up on it so everybody has to have some of that as well (me included)!

  27. I never really did see the point of cranberry sauce… it’s kinda weird. I mean, cranberry juice is enough, but sauce? Then again, I think apple sauce is kinda weird too, so my opinion is probably a little skewed. It’s a pretty color though… Can we dye yarn with that color?

  28. Happy Thanksgiving! Mmmm..cranberry sauce… LOL – now I have this urge to cut-and-paste my mom’s orange sauce recipe. But, y’know, it doesn’t involve cranberries. [g] Sure goes good with various kinds of that non-soy-like substance, though. Man, I love the return of cold weather! (Up here, it’s definitely returned.) Pie and kolache and bread and potato soup and real cooking; just as great as knitting with warmer yarns!

  29. Mmmm! Your cranberry sauce looks delectable! Happy Thanksgiving! We’re cleaning around here too. As evidenced by this comment I am working really hard with the duster thingy.

  30. Happy Canadian Thanksgiving! Today is Columbus Day here in the States. It is observed by the Post Office and I don’t know all who else. Most places are open. Our Thanksgiving is Nov. 22 this year (4th Thurs. in Nov.). Cleaning IS a bummer, especially after a holiday. Always sort of a let-down.

  31. happy thanks giveing
    my mom used to make sherbert or granita
    after cooking the berries and putting
    the berries in the grinder then back into
    the liquid thence in to a metal ice cube
    partions takeing out then frozen over night
    then takeing a spoon when it became a tad
    soft into her punch cups my big treat
    growing up memories after so many years
    i cam see and taste the holiday

  32. Thanksgiving AND hockey? Hey that is just Top Shelf baby——- right up there where the peanut butter goes! 🙂

  33. ohhhh – I thought you hit Thanksgiving with the ‘sauce’. 😉
    Looks yummy. Sorry to hear about your cleaning follow-up — but then you’ll have the whole week for fibre, right?

  34. Never a fan of the chunky variety of cranberry sauce!! Tried to puree it and press it through a sieve to make the jellied variety like store bought only without the HFCS. Lets just say we had some lovely juice at dinner that night!!! LOL!!! Happy Thanksgiving dear Steph. I give thanks for the many laughs and amens I have said after reading your comments!!

  35. Happy Thanksgiving! The cranberry sauce looks quite yummy. At my parent’s house on Thanksgiving we eat the stuff out of the can that still has the lines from the can on it. Classy. 🙂

  36. Happy Thanksgiving! We celebrated too but sadly without cranberry sauce as there are no cranberries to be found here in Southern California yet (not even frozen) boo 🙁
    I have a FANTASTIC recipe for cranberry sauce that is even easier than the standard boiled one.
    1 pound cranberries (about 4 cups)
    2 cups sugar (I suppose one could reduce this if you prefer less sweet sauce)
    1/4 tsp cinnamon (or toss in a couple sticks of cinnamon)
    I usually add some lemon or orange rind (about 1 tsp).
    Combine everything in a 13×9 baking pan, cover tightly with foil and bake at 350F for about an hour, stirring at about 30 mins. Remove from oven and
    here’s the KEY:
    Stir in 1/4 cup BOURBON
    Refrigerate until well chilled, can be prepared 1 week in advance.
    Seriously – this stuff is to DIE for. If you happen to have leftovers, it’s great served over warmed brie!

  37. Here I sat, all primed to be loving and supportive of your many freshly cast-on projects…and you wrote about graduations and cranberry sauce. You can’t say I didn’t try.

  38. Well, 454g is one pound, and the classic weight-to-volume dictum I learned is, “A pint’s a pound the world around.” This assumes that a liquid with a density relatively close to that of water is being measured, but it works well as a rough guide. It would seem to indicate, then, that you’d only need two cups (one pint). However, when one accounts for the air space in between the cranberries, then 3 cups or so is probably closer to the truth of the matter.

  39. Absolutely looking yummy and I willbe trying this when Thanksgiving rolls around. We’ll be starting out with our “practice turkeys” soon so I’ll practice this right along with it!

  40. Madame Harlot – This u-tube moment below describes, with music, in 1.5 minutes, what a mother says in 24 hours. You deserve this and so do your girls, especially after that graduation. BTW – luscious shawl, just in time for weather that needs cozy things across the shoulders.
    http://www.youtube.com/watch?v=Sv9pe5flyqQ

  41. A hint for those who can’t find cranberries yet: when you do see them this year, buy a boatload & throw them in your own freezer. They’ll keep beautifully. Or, try the dried ones. It’s always worth a try, right?
    My 17 year old made homemade cranberry sauce for the first time last night. He was astounded at how easy it was. (We did the basic 1-1-1 recipe).
    I told him to keep it in mind for the future, as an offering to bring to turkey dinners that’s easy easy easy to make, but impresses the heck out of everyone.

  42. I make that exact recipe every year, with splenda. We had a diabetic housemate for 4 years, so I had to come up with something. I love that sauce. Sometimes I add candied ginger or plain ginger (no sugar in that!).

  43. happy thanksgiving and GLAD YOU’RE BACK.
    Your site was not responding earlier today which send a very good friend of mine into a bit of a, um, slump. You see, we depend on you to cheer us up when we need it and it’s just, um, slumpish when your site is inaccessible.
    We are much relieved.
    By the way, have you considered doing the two-socks-at-once on circular needles technique?
    curious.

  44. OMG, those cranberries look delicious! I don’t know why anyone would by cranberries-in-a-can when the real stuff is SO good and so easy. I can’t wait for US Thanksgiving!
    Happy Canadian Thanksgiving to you! 🙂

  45. I use a similar recipe as you, but I add about a quarter cup of spiced rum to the batch….mmmmm.
    Happy Thanksgiving!

  46. for a second there, i thought you said that you “really hit the sauce” … as in getting wasted while cooking dinner, which sounds just like my house.
    Happy thanksgiving!

  47. That looks SO GOOD! My mouth is watering.
    I realized this afternoon that I will miss Thanksgiving (US) completely this year, because just this morning I made plans to go to France for a week in November (work-related, but still…my first time in Paris! Or anywhere else in France!).
    Now I realize I have also missed Thanksgiving (Canada)! Is there a Thanksgiving (France)? Or should I just pick a random day to celebrate an International Thanksgiving, now that I have an irresistible urge to make cranberry sauce?

  48. we celebrated yesterday too. It was because my #2 son and his girlfriend’s mom both had yesterday off from work and could join us.
    We make cranberry relish: cranberries, oranges, lots of sugar, then grind up together, very yummy.

  49. Happy Thanksgiving.
    I make homemade cranberry sauce for my husband. He has celiac disease and can’t have the processed canned stuff, and the fresh just tastes better anyway. I never put the orange juice, but will next time. Have a great holiday.

  50. Great recipe! Nearly like the one I use, only I add the orange in it as well. Love them all! I love cranberry sauce! So easy and yummy to make at home. MMM can’t wait for our Thanksgiving now! Enjoy yours (belated wishes)…don’tcha love Hockey time? Says the girl orginally from Detroit…

  51. Happy Thanksgiving. My stomach became instantly happy with your photos. That color is gorgeous. Yum-yumpie!

  52. Happy Thanksgiving!
    Your cranberry sauce recipe is not so different from mine:
    4 cups cranberries
    3/4 cup orange juice (the added-calcium kind takes the edge off the tartness)
    4 ounces Grand Marnier
    1/4 cup honey
    Put everything but the cranberries into a pot, bring to a boil, add cranberries, return to boil, reduce heat to simmer and stir frequently until berries are nice and mushy and the sauce is the thickness that you desire. I usually let mine simmer about 20 minutes.

  53. there is just no colour more cheerful and festive from fall to winter in northern climes than that of a fresh cranberry. (has anyone out there ever died yarn with cranberries? i’d love to see the results)
    hope everyone had a bountiful feast this weekend!

  54. Happy Thanksgiving to you and yours Stephanie. We have SO much to be thankful for. The cranberries look really tempting but I prefer mine with out any sugar of any kind. Love the tartness, also really like eating lemons –go figure — To each their own said the old lady as she kissed her cow . Have fun

  55. Happy Thanksgiving!
    You’re making me hungry for November, when my mom will make sauce. Same recipe as yours! Except she does use chopped peeled apples as well, and now subs splenda for the sugar.

  56. Oooh! Can I be an honorary Canadian? Ohio isn’t that far from the border. Then I can celebrate twice! Happy Thanksgiving, Stephanie & family! (Do you have turkey like we do?)

  57. I make it just like you, but with 3 Tbsp Grand Marnier stirred into it while it’s boiling on the stove top…then when you eat it you are hitting the sauce!

  58. Hope your holiday was good and worth the clean up.
    I love cranberries. I’ve made many simple versions of sauce, usually with some verion of orange – either juice or rind or ground – and some spice with cinnamon, nutmeg, and ginger being favorites. I don’t like it too sweet.
    It goes with so many things. Good thing as my husband doesn’t eat turkey and I only started again recently when too many other things got knocked from my diet.
    I should make some not at Thanksgiving this year, though we could do three Thanksgivings. My mother holds hers the Saturday before and gets a much better turn out, my husband’s family will do the traditional date, and his parents are Canadian immigrants, so we could do an October version, too.

  59. I forgot to put out the cranberry chutney!!
    My son played Hockey Night In Canada on piano at the Canadian Composers Concert a few years ago. It was such a hit with the dads who woke up and listened. I think I’ll send a copy to my cousin’s daughter in London.

  60. Ah, the food! the family! Wait! I don’t want to sound like the voice of doom or anything, but what does the Thanksgiving holiday really mean? It means that Christmas is right around the corner and I had better get cracking if there is to be a wooly fest that morning!
    Happy Thanksgiving anyway!

  61. mmmmmmm.. cranberries!!!
    Cranberry sauce is served with Roast Kangaroo here (no! Seriously!!!!) Would that recipe work without the orange rind though???
    Manda

  62. I used to go to the Stratford Festivile every year the weekend before your Thanksgiving. I haven’t been in a few years.
    Your cranberries look yummy. I *make* them every year too.

  63. If you do indeed have turkey, is it Tofurkey since you are vegetarians? We usually do something Venison if we’ve been lucky on the hunt (I say “we” as though I’d actually go sit my rump outside and freeze my hinder off. . I am perfectly fine with being sexist on this one) Our cranberry sauce is raw. It’s about a lb of fresh cranberries, one apple (cored but with skin), one orange, and sugar to taste. Throw it all in the grinder and viola!. I’ll have to try yours sometime. I have this thing about cranberries (I LOVE THEM!!!!)

  64. Happy Thanksgiving, Steph and Family! The cranberry sauce looks delicious… Wish I was intrepid enough to try something like that. My idea of homemade cranberry sauce (or homemade ANYTHING, for that matter) is opening the car myself instead of handing it off to someone to do it for me.

  65. Best thing to do with the leftover sauce? Whip it with cream cheese (use a hand held mixer) and spread it on French Toast. Yum.

  66. I got so confused for a moment until I remembered, oh yeah, Canadian blog.
    That cranberry sauce looks AMAZING–thanks for sharing. I’ll have to make that when Thanksgiving hits Texas next month.

  67. Happy Thanksgiving Steph. I make homemade cranberry sauce also after years of having the canned stuff…complete with lines. Never thought of bourbon though….might make all of that cooking a tad easier! Can’t wait to see you at the NYS Wool and Yarn Fest in two weeks. And yes fellow knitters there is lots of room for listeners. I may just bring my first pair of socks..fresh off the needles.

  68. Happy Thanksgiving!
    Reminds me of the year Grandma’s pressure cooker exploded- hot cranberry sauce ALL over the newly (yellow) painted kitchen! My aunt quipped: well, now the kitchen’s decorated for Christmas!

  69. Well, having read all the previous comments, now I’m FAMISHED, and it’s 11 pm. Thenk yew. But you know, my little day planner notes that it’s “Canadian Thanksgving” – I have to go look it up, because I bet those folks at Plimoth aren’t the ones being celebrated THERE (or….are they?) Writing down all the recipes listed here, I’m game to try them all. In our house we make a genuine Native American dish: wild rice with cranberries, mushroomsm, onions – sometimes walnuts or pecans – and sweetened with maple sugar. It’s powerful fine.

  70. Hey, that’s my mom’s recipe for cranberry sauce that you’re giving away there! (It was the only thing that she cooked that actually came out well every time, too.)

  71. Hey there,
    If you take one of the cranberry/applesauce recipes and whir(?) it up in the food processor, or with a stick blender; well, then you have cranapple butter and you can put it on biscuits!! YUM take out the cinnamon stick though!

  72. Happy Thanksgiving! It’s my favorite holiday. Your cranberry sauce recipe is the same as mine, but sometimes I like to add just a drop of vanilla extract. Mmmmm, it does great things for cranberries. Sorry about the cleaning. What a bummer!

  73. Happy Thanksgiving or Columbus Day!
    Incidentally, over the weekend, I mentioned to my son that you had a recording of the tune all Canadians would recognize on your blog and asked my hockey playing/obsessed son what he thought that would be. He immediately said, “The Hockey Night in Canada theme”. I asked how he possibly could know that and he said, “Everybody knows that”. Hmm. He said he’d know it because when we had DirecTV, he and his Dad used to watch it. I listened to it and didn’t have a clue!

  74. Second-best cranberry recipe after the sauce has got to be apple cranberry pie. Three parts apples to one part raw cranberries, your standard sweetner, cover with crumb topping, and serve with cinnamon-vanilla ice-cream. We go crazy with pie on Thanksgiving, making eight-plus, and this one always goes first.
    Will we see cranberry-pink yarn soon?

  75. YUMMMM I make almost the exact same sauce but I add a fair amount of either port or a nice red wine and boil the boozy off, its delish and keeps for ages in the fridge

  76. You didn’t mention the best part of making cranberry sauce – the popping noise! It’s like popcorn only cooler! 🙂

  77. OK, so it’s the day after Thanksgiving and now I’m going to have to make cranberry sauce. I’ve got none in the fridge (don’t like turkey) and you can’t make a peanut-butter-and-cranberry-sauce sandwich without it. Mmmmm.

  78. Happy Thanksgiving, belatedly! Beautiful pictures. I love everything about cranberries–their taste, their color, the way they herald my favorite season, the way they grow… They grow in a BOG. C’mon now. How cool is that??

  79. Aaaack! I grew up on a cranberry farm on the Washington coast. We ate cranberries at almost every meal. My parents are harvesting this year’s crop currently. That means I’ll have to throw out the freezer bags from last year before they arrive with more this year. It’s an annual ritual. Cranberry juice is lovely and the berries themselves are good for about two meals a year. I just don’t have the heart to divulge my aversion to the fruit of their livelyhood.
    Happy Thanksgiving.

  80. I have found that using OJ sometimes makes my cranberry sauce bitter (maybe I’m cooking it too much?), so I’ve taken to using apple cider instead. Still pretty yummy.

  81. That looks a great deal like the cranberry sauce recipe that we use, except we substitute dark maple syrup (grade B) for the sugar. Yum!

  82. Why is Canadian Thanksgiving at a different time of year than American(well United Statesian) thanksgiving? I count on you Harlot to explain all things Canadian.

  83. The school band video made all the hair on my arms stand straight up!
    Growing up in Toronto in the 60’s and 70’s I have easily spent more time listening to that tune than the Canadian national anthem. In my school they never played the anthem in the morning but Hockey Night in Canada was certainly on in our house every Saturday and Wednesday night all fall and winter throughout my childhood and adolescence!
    The highschool band version makes it uber iconic!
    Good call on the song choice! Obviously I couldn’t agree more!

  84. Mmmmm… homemade cranberry sauce… I do not understand how people can eat that gelatinized weirdness that comes out of the cans.

  85. add a little brandy and they go from yumm to ubber yumm — learned that from my Grandma

  86. Hey, that’s exactly how I make my cranberry sauce too! It’s almost a compote. And let me second that “Yum!”

  87. Like Becky- exactly my own recipe– except for the Secret Ingredient:
    Just _after_ turning off the fire, add 2 Tb Triple Sec OR Cointreau. Boosts the orange flavor and really, really enhances the cranberry. Slurrp!

  88. I am Canadian, living in the USA, and we always celebrate both US and Canadian thanksgiving! Twice a year to be extremely thankful and twice a year to eat all that yummy food!
    I make my own cranberry sauce every year, as I can’t have processed sugars. I basically do what you did, only I use honey instead of white sugar… about 1/2 the amount mind you as honey is really sweet!
    This year, NO cranberries in any stores, and I didn’t save enough frozen ones from last year. This year when they get them in the stores again, I am stocking up!
    Bev
    http://www.bevscountrycottage.com

  89. A few years ago I clipped a recipe for Seville orange marmelade from the Toronto Globe & Mail–it made quarts of the stuff. In an effort to use it up (not many people eat marmelade these days), I used it to sweeten the cranberries one year. Yummy.

  90. Gosh that looks good! And the girls at the office and I were just talking Thanksgiving foods yesterday! I have to send them this recipe.

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