Cranberry Sauce

I almost forgot where my blog was.  It's been awhile, y'all.  Hope you had a great Thanksgiving.  I'm sad it's over!  One of my favorite days of the year; definitely one of my favorite meals of the year!

Growing up, I thought cranberry sauce came out of a can.  You know the round tube of congealed cranberry sauce with the can ridges down the side?

It weirded me out.  It still does, actually.

But!  Last year, I saw Jamie Deen make a homemade cranberry sauce.  I thought it looked really good. Cranberries, orange juice, sugar and cinnamon?  I mean, how could that be bad?

So I made it. And I LOVED it.  So very delicious.  Very simple.  But I never wrote about it...probably because I had no confidence that it would be edible.

But here we are, a year later...and I just made it.  After Thanksgiving.  I know.  My timetable is a little skewed this year.

It's just as wonderful as I remembered!  Maybe even better.

And I can't wait to share this panini recipe with you...beyond delicious.  This is my lunch for the next week.

Here's the recipe.  I didn't change a thing, which may be the first time in history I haven't made some change to a recipe.  There's no room for improvement here.

Cranberry Sauce
From Bobby & Jamie Deen

12 oz. bag fresh cranberries
1/2 cup water
1/2 cup orange juice (100% juice)
2/3 cup sugar
1/4 tsp cinnamon
Pinch of salt

Place all ingredients in a medium saucepan.  Bring to a boil; reduce to a simmer and cook 15 minutes.  Chill completely before serving.