Cranberry Sauce: On a Whim

I don't really know why in particular I decided to make cranberry sauce.

It could have been Martha's latest Living magazine, with its awe inspiring photos. This month she made a cranberry compote that was served on mascarpone cheese and cookies.

It could have also been the fact that I have been dying to make a cranberry brie omlete some morning for breakfast.

It could have been because the last time I went for groceries, I was enamored with this gorgeous, fiercely coloured fruit.

All I do know, is that last night I got home from work at 10pm and decided to make cranberry sauce. I also decided that I would not look up the recipe, and that I would make it up as I went. Turns out, I know how to make cranberry sauce.

My version is not as sweet as the Thanksgiving/Christmas version, which I like. It has a bit of a tang, and you you could eat it straight if you really wanted to. Last night, I really wanted to.

Brilliantly red berries, sugar, cinnamon, and lime juice simmered until I felt the time was right make-up this sauce that I made on a whim.

whimy-whim whim-whim,

whim!

Ingredients:

(Makes 1 cup prepared sauce)

I'm sorry that these amounts are kind of vague. I sort of threw things into the pot and discovered, it is hard to mess up cranberry sauce! That should encourage you:)

3/4 of a bag of fresh or frozen cranberries
4-5 Tbsp white sugar (add additional sugar to taste)

few good shakes of cinnamon

1/4 cup water

the juice from 1 lime

Directions:

1. Place all ingredients into a pot to simmer over medium heat. Allow it to come to a light simmer for at least 5 minutes, stirring occasionally. Watch out because the cranberries have a tendency to pop open!

2. When the cranberries have simmered down and take on the consistency you like, it's done! (It will thicken slightly after you let it cool.)