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Countdown to Cranberry Sauce

We’re closing in on one of the biggest food days in our country’s history….thanksgiving! Most people have an idea of where they’ll be feasting, and who’s names are on the guest list. If you’re the host or hostess of the big meal, you probably have a general idea of what’s on your menu for the meal. There are traditional “musts” at every family’s Thanksgiving meal – Cousin Sally’s green bean casserole, Aunt Sue’s pumpkin and pecan pies, Uncle Bob’s mashed sweet potatoes with marshmallows on top...the list is endless. At my house, my baked cranberry sauce has become a family tradition since I hosted my first family thanksgiving fiasco in 1984 in Springfield, IL. My boys were babies, I had no idea what I was going to cook or how to cook it. Any of it. But, I was armed with some really fancy china, a few cookbooks, and some random recipe for baked cranberry sauce that I thought sounded good. OK, the truth is, it sounded easy. I love easy. The recipe and I were a match made in heaven (or at least the kitchen!) Through the years, my baked cranberry sauce recipe has survived. It’s now a traditional side dish and makes an appearance at every one of our thanksgiving meals. (The china however has not survived. Remember, I had three small boys!)

So, today, I’m sharing my standby baked cranberry sauce recipe with you, my faithful Elevate Monday recipe readers. It follows my guidelines for recipes I’ll re-use – easy, simple ingredients, batchable, quick. Plus, this recipe can be made ahead of time (make it today for Thursday!) and stored in the refrigerator for up to 1 week. It takes just 10 minutes to prep, and bakes for 45. I changed the original recipe a bit to cut the sugar. 
So, ditch your old cranberry sauce recipe and try this one this year. It works for Christmas dinner also!
On thanksgiving and every day, the staff at Elevate Sports Performance and Chiropractic is grateful to have you as a part of our family. A happy, healthy Thanksgiving to you all! 
P.S. I like to give credit to other recipe creators when I use their recipes. A zillion years ago I cut this recipe from a now unknown magazine that had all the possible thanksgiving recipes you’d ever need or want. This was all that survived from that magazine! (Sort of like the good china!)

1 lb (4 cups) raw cranberries 
1 jar (12 oz) orange marmalade (low sugar - I use Private Selection Brand BITTER-SWEET ORANGE MARMALADE from Smiths)
¾ cup sugar **** I omit this because there’s plenty of sugar in the marmalade
¼ cup water
1 cup chopped toasted pecans (To toast pecans, place raw 
pecans in a skillet on medium heat and toast for 3-5 minutes, stirring constantly.)

• Preheat oven to 350 degrees
• Combine first four ingredients in 13x9” glass baking dish. 
• Baked uncovered 45 minutes. 
• Stir in pecans.
• Serve warm or chilled. Can be made up to 1 week ahead and stored in refrigerator. Makes 4 cups.

Enjoy the simple prep of this recipe! Gather your friends and family, get out the good china, and give thanks!!