I love Thanksgiving food, and one of the tastes I have acquired as I've gotten older is the pairing of roast turkey with a delicious cranberry sauce. This is my absolute favorite cranberry recipe. A little sweet, a little tart, and the whole berry make it a lot better than the canned alternative.
12 oz. fresh cranberries
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam
In a medium saucepan, mix the cranberries, brown sugar and water. Heat until boiling over high heat, then reduce to medium heat. Simmer 10 minutes, stirring frequently, until the mixture is slightly thickened and all the cranberries have popped open. Remove from heat, and let cool about 10 minutes. Stir in the jam, then finish cooling for about 30 minutes. Can be refrigerated and saved for about a month!
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