Apple Cider Cranberries

As the name says, Apple Cider Cranberries used cider in place of the water when cooking these cranberries. The cider adds a new flavor to an old standard. It's great with pork or turkey. You can use it as a relish on a sandwich using leftover turkey, chicken or pork.

Fresh cranberries are hard to find until around Thanksgiving so I usually stock up on them and put them in the freezer. This way I have cranberries anytime I get the urge to prepare one of my cranberry recipes. You can always use canned cranberry sauce, but nothing beats the flavor of fresh cranberry recipes.

• 1 c. sugar
• 1 c. apple cider
• 1 - 12 oz. package fresh cranberries

Combine all ingredients ina medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until cranberries pop. Stir occasionally while cooking. Chill.

8 - 1/2 c. servings.

• Look for round, plump cranberries with smooth skin
• One 12 oz. bag yields 3 cups whole or 2 1/2 cups chopped berries
• Store cranberries in your refrigerator for up to 1 month, or in your freezer for up to 9 months.
• Wash your cranberries just before using them to keep them at their best.
• You don't have to defrost frozen berries before using them in your recipes.