Palette Pleasing Cranberry Sauce

The canned cranberry sauces and jellies will do in a pinch, but if you want to really knock the sock of of your guests, you need to go beyond the norm. This is a deceptively easy recipe. It will seem like you must have spent hours on it but you will  spend about 15 minutes actually working on it in between doing the rest of the dinner.  It is preferable to make this the day before or at least early in the day, as the chilling process bring out additional flavor an melds it all together.  Ingredients Two bags of fresh  cranberry  from the produce department in most grocery stores 2 to 3 cups of sugar - Substitute brown for white or use a blend if you prefer 2 cups of marshmallows -small preferred 1/2 teaspoon of grated lemon rind or 2 tsp of lemon juice but not both. Place the cranberries in a 4 quart or larger sauce pan (or double boiler) and cover with water. Place directly on the burner on high heat and bring to a boil for 5 minutes. Reduce the heat to a high simmer and stir the rest of the ingredients. Stir occasionally and do not be afraid of mashing the berries as you need to cook them until they fall apart - about 2 hours. As the water dries out you must turn down the heat and stir more frequently. (a double boiler can be used once the berries have been brought to a boil the first time). Once it is fairly thick and all the berries have disintegrated into a pulpy mass you can turn it off and let it cool (You can help by using a potato masher). This should be slightly thinner than you want to serve it as it will tighten up as it cools. Refrigerate before serving if possible.

 

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