KJA Mind Finds

I will not eat cranberry sauce.
For as you can see, it makes me quite cross!

Do not make me eat it! Do not even try!
Or I will shiver and quiver and sniffle and cry!

I really don’t mean to be so persnickety,
But just look at it there all wobbledy and wiggledy!

I will not eat it, I must confess;
Instead I’ll protest and make a big mess!

I will not eat it from the can,
I’ll smash it and bash it between my hands!

I will not eat it any place;
Here, let me just smear it all over my face!

So if you don’t want me to make such a fuss,
Just keep it away from me, this nasty canned stuff.

There’s just one thing that will bring me some cheer,
As we gather ’round the table at this time of the year.

It’s a berry special message that I’ll pass along to you:
Have a Happy Thanksgiving from the KJA Crew!

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This holiday season we urge you to leave that can of jellied cranberry sauce sitting on the grocery shelves. Step outside your tin-wrapped routine. Put down the can-opener and reach for real cranberries instead. A little sugar, a little water and you’re on your way to a tradition worth repeating. You may like it so much you eat it more than twice a year.

Cranberry Sauce

INGREDIENTS

• 1 cup sugar
• 1 cup water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

HOW-TO

1. Wash and pick over cranberries. In a saucepan boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2. At this point you can add any number of optional ingredients: a half a cup of roughly chopped pecans with or without a few strips of orange peel;  a cup of raisins or currants; a pint of fresh or frozen blueberries for added sweetness; spices like cinnamon, nutmeg or allspice.
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. It will thicken as it cools.

Makes 2 1/4 cups.