Cranberry Sauce

Happy Thanksgiving. I hope that you all are having a wonderful time with friends and family. Please take a moment today to give thanks for others. There are many who are away from their families doing hard and selfless work. There are thousands of volunteers for Doctors Without Borders, The Red Cross and many other NGOs around the world as well as many in the New York area cleaning up and helping those displaced by the recent storm. There are also many of our men and women in uniform all around the world keeping us safe. Please take a moment to read the wonderful piece in the New York Times this morning about Thanksgiving with the troops. It is written by an amazingly talented and entertaining woman who happens to be my lovely wife.

What are you thankful for this Thanksgiving? I am thankful for all of the things that I have not yet done. I have not learned French or Italian, I have not published my first novel, I have not yet met my grandchild and I have not seen any of our children graduate college. What a wonderful and blessed life that I have to be able to still have so many gratifying achievements ahead of me. Yes, we can be thankful for all that has come but don’t forget what is yet to come. Live is truly worth living. Life is precious and way too short. Hug your children, sing out loud and make love like tomorrow will never come.  Have delicious food, drink yummy wine and take a walk. Here’s to the rest of our lives on this planet. Let’s take care of one another and enjoy every moment. Cheers!


  • 1 12oz Package Cranberries
  • 1 Cup Orange Juice
  • 3/4 Cup Sugar
  • 1 Teaspoon Orange Zest


  • Medium Pan
  • Serving Bowl (w/cover)
  • Fine Grater
  1. Put the cranberries, sugar and orange juice in a sauce pan.
  2. Bring to a boil then reduce heat to simmer.
  3. Let simmer for about 20 minutes, until the berries are almost all split open.
  4. Let cool.
  5. Transfer to bowl. Cover and refrigerate.
  6. When ready to serve, zest orange on top.
This entry was posted in Sauce.

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