Orange-Ginger Cranberry Sauce
So I was reading a story last week, about how BPA - a toxin - was found in cans of cranberry sauce.
My first reaction was "Whatever!", seeing as how I learned the joy of homemade cranberry sauce YEARS ago. I've been making my own since... jeez, maybe age 16? Once you've had homemade, you just can't bring yourself to eat the canned stuff.
Then I thought something along the lines of "OMG... people still eat canned?!". After I mentally smacked myself for thinking so elitist and snotty, I realized that this would be a great subject for a blog entry!
Cranberry sauce is super easy to make. If you follow the basic recipe on most bags of cranberries, it only costs about $1 more than canned, and takes less than 10 minutes of active work. Trust me, TOTALLY worth the effort!
My recipe takes only slightly longer than the basic recipe, and an extra dollar or two in ingredients. Again, that slight investment is a HUGE improvement, even over basic homemade sauce! If you haven't tried making your own yet, maybe this is the year?
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