a week of giving thanks part 2

Today I am thankful for cranberry sauce, not from a can. This is my favorite. It makes the house smell like Thanksgiving (and Christmas).

Cranberry Walnut Sauce^*
1 pound of fresh cranberries, washed and picked over
1 cup water
1 1/4 cup sugar
1 12 oz jar of red currant preserves (black current is fine, jelly works too)
1 cup chopped walnuts
zest of one orange

Combine cranberries, water, sugar and preserves in a large pot. Cook over medium heat until you hear them 'pop', then reduce heat and simmer for 20 minutes. Skim off the foam from the top (although I don't see much of a difference if you don't).

Remove from heat and add walnuts and orange zest. Stir to combine. Let cool and put in airtight container and refrigerate overnight.

It's so tasty (and easy) you will probably want to make two batches. Besides, it is great on sandwiches. Don't be surprised if it just disappears. I always joke that you may need to check your guests bags before they leave.

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^*From Martha Stewart Cookbook, 1995


on the night stand ::The Thing About Life is that One Day You'll Be Dead by David Shields