We are at the zero hour, people. T-Day is tomorrow, and amidst the mashing of potatoes, the baking of stuffing, the candying of pecans, and the roasting of yams, there's plenty of opportunity to forget little things, or simply run out of time to make all the dishes you're hoping to make. Thankfully, this cranberry sauce has all of three ingredients, and comes together almost as quickly as your typical canned variety.
Serves 8
What You Need:
1 12-ounce package fresh cranberries, trimmed
1 cup cranberry juice cocktail
1/2 cup sugar
What You Do:
1. In a large, heavy, non-aluminum saucepan, combine the ingredients and bring to a boil. Turn the heat to medium and cook about 10 minutes, or until the cranberries have popped open. Skim off any foam.
2. Cool and place in a serving dish. Cover and refrigerate until serving time.
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