Serves: 8+ people.
Preparation time: 1 hour.
• It's not Roast Turkey without Cranberry Sauce!
• Pour the Orange Juice into a medium saucepan and add the Sugar. Cook on high and bring to a boil. Thoroughly stir until all the Sugar dissolves.
• Rinse and drain the Cranberries. Add the fruit and bring the mixture back to a boil. Then turn the heat to low and let simmer for 10 minutes. The Berries should be soft. Add the pinch of Cinnamon and stir.
• Remove from heat and mash the mixture with the back of a wooden spoon to your desired consistency. A food processor will remove all the chunks if you prefer it that way.
• Let cool until it reaches room temperature. Move the sauce to an air-tight container and refrigerate it overnight. When serving place two tablespoons full right next to the carved Turkey slices on each plate.
"Cranberries" - The fruit of a low creeping evergreen shrub, they are related to blueberries and huckleberries. Cranberries are harvested in the fall after the fruit turns a bright red color, and most ideally, after the first frost. Harvesting is a unique process whereby the fields are flooded with water, 6 to 8 inches above the vines, a water reel harvester combs the rows and the berries dislodge floating to the top of the water where they can be corralled into a corner and pumped out. They are sorted for color and the immature white berries are used to make White Cranberry Juice. The US (52%), Canada (25%) and now Chile (20%) are the main producers. Most people think Massachusetts produces all the Cranberries in North America, but Wisconsin and Quebec are the two biggest growers. The Ocean Spray cooperative, formed in 1930, merged 3 companies and cornered over 90% of the market back then. That would have been illegal under American anti-trust laws but an attorney found a loophole in the law that exempted agricultural enterprises. Today, with over 700 members, the Ocean Spray cooperative still dominates the sales but at about 70% of the market share and hundreds of Cran- products.