Priscille's homemade cranberry sauce. Like nothing from the can. (Photo credit/Bergeron Image) |
Both should be prepared at least a day earlier. Sorry about the late recommendation. Think Christmas.
Cranberry
Sauce: This one is a true winner, a new recipe which
Priscille tried out this year. I tasted
it this afternoon after I had finished preparing the squash. All I have to say about the result is “C’èst
magnifique!” (It’s magnificent!).
I no longer care for the canned variety, whether whole or
jellied, mainly because both are too sugary, a practice which kills the tart
flavor of the berries. Neither of the canned
product tastes like cranberries should.