Quay Po was very "saucy" yesterday

The meaning of “saucy” is "impertinent in an entertaining way; impossible to repress or control". Will you be surprised if I tell you that President Abraham Lincoln had used the perogative word “saucy” and had written out his true feelings about a lady visitor in a short note to himself? This note now belongs to the Library of Congress.  Interesting ha?

My use of the word in today's title is really just a bit word play as I worked in the kitchen making a big batch of cranberry sauce to go with my Quay Lo's roast turkey for Christmas. What lady doesn't enjoy being a little "saucy" now and then even if it only means you made "sauce"? 

As promised in my post on our Thanksgiving celebration last month, today I am sharing the simple recipe of my homemade cranberry sauce. Once you taste this homemade cranberry sauce, you will never want a store bought one. It is full of flavor, compliments fowl, lamb, or pork and is super easy to make. Even though I add a citrus note (well, maybe "chord" is a better word than "note") to the preserve this sauce is more simple in flavor than a chutney as it strikes a balance between tart, sour, and sweet. Perfect!

QPC homemade cranberry sauce

   

  

Ingredients:

(A)

24 oz bag fresh or frozen cranberries

3/4 cup granulated sugar

1 tsp allspice

½ tsp ground nutmeg

2 cinnamon stick

(B)

1 cup orange juice

1 tbs orange zest

1 tbs lemon zest

Method

Place ingredients (A) in a medium pot and bring to boil. Reduce heat to medium and let it cook for 15 to 20 minutes or until most of the liquid has reduced, stirring occasionally. Add in ingrdients (B) and mix well and turn of heat. Let it cool to room temperature. Remove cinnamon stick and serve.

Note:  Cranberry sauce can be made days ahead and serve cold or brought to room temperature before serving.

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