Homemade Cranberry Sauce

This is my Brother-in-laws favorite part of Thanksgiving.  I have to say, it is one of my favorites!  I love cranberry sauce.  Years ago I started making it.. and I will never buy canned junk again!


Ingredients
12 oz bag of fresh cranberries
apple (or orange) juice
1 1/2 cup sugar
ground cinnamon
ground cloves
ground ginger



I double my recipe, but a good rule of thumb is for every 12oz bag of cranberries, use 1.5 cups of sugar.

Place fresh (or frozen) berries in a pot.  Pour liquid (water, apple, or orange juice) until it is almost to the top of the berries.  You can always add more if you need it, but can't take it out.  Add sugar and spices.  I change my spices up from year to year.  This year I added about 1/2 teaspoon of cinnamon, 3 'dashes' of cloves and 2 pinches of ginger.  Sometimes I only do sugar.  It isn't rocket 'surgery'  :)

Bring berries to boil, they will start to pop.  Stir every few minutes and keep an eye on them.  They will boil over as soon as you look away and wheeeeew- what a mess that is to clean up!

When the berries pop they break down and magically dissolve into a big pot of yummy goodness.  Once the mix is mostly liquid, and the berries have cooked down, turn it off.  Allow to cool for a few minutes.  Take a little taste.  This is where you can play with the flavor.  It is a good point to add more sugar if you'd like, but make sure the mix heats back up so it dissolves.

Place in fridge and Enjoy! I make mine the day before!  :)

The yummiest Cheesecake ever.

My gf Ashley and her hubs invited us over for an amazing dinner, and this was my contribution to the meal.  I've been meaning to post this for a while now.  No pics, but I promise it is AMAZING!

*no water bath needed for this recipe*


Crust Ingredients
2 cups Graham cracker crumbs
1/3 cup softened butter
1/3 cup sugar

Blend thoroughly and press firmly against bottom and sides of a 8 or 9 inch spring form pan.  Bake at 350° for 10 min.


Filling Ingredients
4 packages (8oz) cream cheese, softened
1 cup sugar
1/2 teaspoon lemon juice
4 eggs
1/2 teaspoon vanilla

Beat cream cheese until fluffy.  Add sugar and mix thoroughly.  Add eggs one at a time, blending completely.  Add lemon juice and vanilla.  Spread mixture into pan and bake in preheated 325° for 45 minutes.  After 45 minutes, turn oven off and let the cheesecake sit in a closed oven for 30 minutes.  Then, cool completely and refrigerate.  Top with pie filling or other topping.  It is fabulous plain as well!