The holiday season is coming up, so what is going to be on the menu at your place? Over here we usually do turkey, but one year we had a crown roast of pork, which was delicious.

Of course, if there's cranberry sauce, it has to be in a can shape, right? :3

If you purchase it in a can, yes.

But there are many recipes for making it, if you can find fresh cranberries. Or even frozen ones.

Here's one from the Betty Crocker cookbook:

1 pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups sugar

1. Rinse cranberries with cool water, and remove any stems or blemished berries.

2. Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

3. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

Variations

Stir in 1 tablespoon grated orange peel after cooking.

Or half a cup of raisins.