How about something different on the Thanksgiving table this year. The library has a wide selection of cookbooks to peruse. Try something new! It may become a new family classic.
From Celebrate! by Sheila Lukins, here is a very easy recipe for
2 pounds fresh cranberries, picked over and rinsed
4 cups sugar
2 cups fresh orange juice
2 tablespoons finely minced fresh ginger
1. Divide the ingredients evenly between two heavy saucepans and stir well. Cook over medium heat until the berries pop open, about 10 minutes.
2. Skim the foam off the surface with a metal spoon. Cool to room temperature. Then refrigerate, covered, for as long as 2 months. Serve chilled or at room temperature.
Note: I prefer to cook the cranberries in small batches for better texture
Scott Handville, Assistant Library Director