Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Monday, November 19, 2012

Fresh Pick of the Week: Fresh Cranberries

While we see sweetened, dried cranberries in stores year-round, fresh cranberries seem to only appear around the holidays. Harvested in the fall in northern US states, such as Massachusetts and Washington, cranberries are in season now, and make the perfect addition to holiday meals. With Thanksgiving coming up, try my Homemade Cranberry Sauce, which can be made in about 15 minutes and stored up to a week in the refrigerator. Jar it for a great host gift to whatever feast you're lucky enough to attend!

Homemade Cranberry Sauce
Makes ~3 cups

12 oz fresh cranberries
1 cup water
Juice + zest of one orange
1/4-1/2 cup sugar (to taste)

In large saucepan or skillet over medium heat, add cranberries, water, and orange juice. Cook, stirring often, until cranberries begin to pop (~5 minutes). Add sugar and orange zest (I recommend adding just 1/4 cup first and tasting as it cooks to see if you prefer more). Continue cooking and stirring ~10 minutes longer, until cranberries all popped and liquid has evaporated, leaving a jelly-like consistency with cranberry pieces.

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