Nana's Cranberries

Every Thanksgiving and Christmas, there was always a jar of Nana's cranberries on the table, no matter where we were. When Ruth got too old to cook anymore, my mother and I took over the cranberry making. Now that she's passed, I make them every Thanksgiving, no matter where I am, and my Nana always has a place at the table in spirit...

I've never seen another cranberry recipe like this one. The dish is sweet and tart and totally tasty, with the most amazing fuscia color and a great texture. The raisins when heated get soft and plump, and the apples are a great crispy compliment to the cooked fruit.

Ruth's Cranberries
Ingredients:
1 12oz bag cranberries
1/2 cup golden raisins
1/2 cup sugar
1 1/2 cups water
1/3 cup sherry
3 tbs lemon juice
1 tbs lemon zest
2 apples cored and diced
1/4 cup pecans, chopped

Cook the cranberries, raisins, sugar and water for 5 minutes, until cranberries pop. Remove from heat, add lemon juice, zest, sherry, apples and pecans.

That's it! I always find that it's nice to make this recipe at least a day before to let all the juices soak into the fruit. It's nice to store the sauce in a clear glass jar with one of those rubber sealed lids to bring to your next dinner. These cranberries last a long time in the refrigerator (because of the sherry, I think) so if you are a small family and you don't finish them up at dinner they can be enjoyed with leftovers during the week and even a month later.