Perfect Cranberry Sauce

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So I just made this last night in preparation for the big day and taste is good - a bit tart, but good. I cooked it for much less time than the recipe called for and noticed that it was getting very thick very fast. Once it cooled it got even thicker...almost congealed. I will add sour cream and horseradish to this one to make the Horseradish Cran sauce on same page of Food Net Mag and hopefully get the consistency a bit thinner. Also, on the same page of the Food Net magazine there is also a recipe for the Cran-Citrus chutney which I also made using this sauce as base - and it came out great.

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This was the first time I ever made cranberry sauce from scratch. I've gone years swearing by the canned jellied stuff!! This was so easy to make and just the perfect amount of tartness and sweetness! I didn't have to add any additional sugar, salt, or pepper at the end. And I used lemon peel instead of an orange peel. This will be a staple not only at Thanksgiving, but also when I make roast chicken!