CRANBERRY SAUCE a la ORANGE

We are fortunate to have many, many amazing people in our lives. This Thanksgiving we will be celebrating with our "California Family" -- our incredible neighbors!! My family is providing the following Cranberry Sauce, as well as Yukon Gold Smashed Potatoes and my Gravy, plus the Pumpkin Pies my husband just pulled out of the oven (his mom will be so proud - he did a beautiful job recreating her famous pie!!) We are having a Potluck Thanksgiving Dinner with our neighbors -- what a fabulous way to share a feast!! Whatever your traditions may be ENJOY your day -- I'll toast to you and all those that we are blessed to have in our lives! CHEERS Y'ALL!!! xo

CRANBERRY SAUCE a la ORANGE (Yield = 10 cups)

3 cups GOOD orange juice

1 1/2 cups granulated

2/3 cup Agave Nectar

3 (12 oz) bags fresh cranberries, rinsed & picked

2 oranges zested (divided) and segmented *I used navel oranges today -TC

BOIL in a large stock pot: orange juice, sugar, and Agave Nectar. **You can add more sweeteners if desired, but I tend to like my cranberry sauce on the tart side...

ADD fresh cranberries, plus the zest of 1 navel orange. Return to BOIL for 8 to 12 minutes until all the cranberries 'pop.'

REMOVE FROM HEAT and stir in the zest of the second navel orange, plus the diced segments of both oranges.

SERVE warm or cool to room temperature, cover and refrigerate up to 1 week. ENJOY & Happy Thanksgiving!! --TC