Here's to boycotting canned cranberry sauce!!

I think one of my favorite fruits is the cranberry, and in my mind the worst thing you can do to that fabulous versatile fruit is cook it until it is no longer recognizable, cram in into a can and leave it there until you slid it out(can ridge imprints and all), slice it up and call it a side dish. Serving fresh made cranberry sauce takes little to no effort, it's so easy, and I promise once you've tried it you'll never go back to the canned stuff again. It's super simple and oh so yummy, good luck keeping it around long enough for it to make it to your thanksgiving table.


Cranberry Limeade Salad

1 bag of fresh cranberries
1 cup of granulated sugar
1 1/2 teaspoons of fresh lime zest
1 cup of toasted chopped pecans
1 can of Mandarin oranges
In a medium saucepan, heat cranberries and sugar on medium heat for five to seven minutes until the cranberries start to crack and bubble. Remove from heat and cool for 20 minutes.

Add drained oranges, chopped pecans and lime zest; toss and refrigerate for another 20 minutes.

Recipe serves 6.