Peach-Orange Cranberry Sauce

What is Thanksgiving without cranberry sauce? Just another boring turkey dinner!! Who can resist the tart, yet sweet goodness that accompanies turkey dinners everywhere?

Did you know that cranberries are good for you too? Yep, full of Vitamin C and anti-oxidants. You know..."the ninja fruit'! If you go HERE you can find out more about cranberries.

A few years ago, my mother-in-law decided to try her hand at making cranberry sauce instead of reaching for the stuff in the can.

Well, the result turned out to be
the fact that I won't eat the cranberry sauce that looks like the can it came in.

I have tweaked her recipe a little to suit my own tastes. Although, with cranberries being 2 for $5 right now, I may pick up some more and do a little experimenting for next year. Maybe some blueberry cranberry sauce, or perhaps raspberry or jalapeno instead. Hmmm....the possibilities are endless!

Remember, you can add or remove ingredients to suit your taste or diet.  OK, here we go.....

Here is what you need....oops! I forgot to put the ginger root in the picture!

Rinse the cranberries and remove any under ripened or soft ones.

Put cranberries, sugar, fruit with juices, sugar, orange zest, cinnamon, ginger, and water in a pan on the stove.

Bring to a boil and cook for NO MORE than 15 minutes, or until most of the cranberries have popped. The kids get a kick out of it. Why? I dunno. They just do.

If you are making this weeks in advance of when you need it, just can it in some glass jars like I did. Otherwise, pour or ladle the cranberry sauce in to a bowl or mold. Refrigerate several hours or overnight.Or you can serve it warm. It is delicious either way.This recipe made 3 pint jars with a little left over for us to eat tonight.

I canned mine simply because it will be easier to transport to my mom's house next week for Turkey Day. Heck, give it as gifts! Tie a pretty bow around the neck of the jar and add a handwritten tag or label for a unique hostess gift.

I am debating whether or not I want to bake something later....hmm, still not sure. If I do, I will let you know.  I am thinking something pumpkin.....but not pie. Here is the recipe:

Peach Orange Cranberry Sauce

2- 12 oz. pkg. fresh cranberries

1/2 cup water

1 1/4 cup sugar

1/8 tsp. fresh ground ginger

1/8 tsp. ground cinnamon

zest from 2 small oranges

1- 15.25 oz. can sliced peaches

1- 11oz. can mandarin oranges

Rinse cranberries and remove any over-ripened or soft berries.

Place all ingredients in pan and bring to a boil over medium-high heat.

Cook for no more than 15 minutes(if you cook any longer the natural pectin in the cranberries will not gel when it cools) or until most of the cranberries have popped.

If you want something like what comes in a can, mash the cranberries and fruit and strain through a sieve. You may want to add a little pectin or unflavored gelatin if you are looking for a firmer cranberry sauce.

Otherwise, can or move to a bowl or mold and refrigerate for several hours or overnight.

Canned the recipe makes just a bit more than 3 pints.