From the time we were first married, and living in a 40’ trailer on our 50-acre piece of raw land, our family has gathered at our table for holiday repasts. We would move the table so that it ran from the tiny trailer kitchen through the living area. The trailer was just 9’ wide, so it was all about the table!

We’d cook the turkey in the tiny, but wonderful oven, heating the whole of the trailer in the process, while pots simmered on the cooktop. Even though our space was so tiny, it was so much fun.

We moved into our freshly built new house in early October one year. I was so excited to hold our first Thanksgiving here. With room to spare, we invited a tableful of guests, still needing to extend the table into the living room. A bigger table but extended all the same. Counting noses for this Thanksgiving, we’ll also need to add another table. Always I am thankful for those who share our table with us.

Here’s the recipe for the cranberry sauce that I’ve been making most of my life, and has been at most of these events.

Click here for printable version.

Makes about 5 cups

Ingredients

1# cranberries (about 4 cups) fresh or frozen

2 c sugar

Zest & juice of an orange

2 T Grand Marnier liqueur (optional)

Directions

Put the cranberries into a broad based deep skillet or pot.

Add in the sugar.

Add in the orange zest.

Mix the orange juice & liqueur with enough water to make one cup. If not using the liqueur, just add enough water to the orange juice to make a cup.

Pour the liquid over the cranberries, sugar, and zest. Stir to combine.

Bring to a boil over medium heat, uncovered, stirring occasionally.

Reduce the heat to an active simmer, continue cooking for 10 minutes, still stirring occasionally.

Let rest in the pan for 30 minutes.

Scoop directly into serving dishes, or into glass jars.

Cover and refrigerate.

Keeps well in the fridge for 2 weeks.

Let it come back to room temperature before serving.

Smaller amount (just under 4 cups):

1 bag of cranberries 12 oz/3 cups/335 gr

1 ½ c sugar

Zest & juice of an orange

1 ½ T Grand Marnier

Follow the recipe as directed – note: the sauce will be a tiny bit orangier.