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Cranberry sauce brings back warm memories
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For as long as I can remember, cranberries on Thanksgiving have been served in this gorgeous crystal dish handed down from my Great Aunt Mary Tait to my grandmother, Margaret O’Brien Gee, and then to my mom, Patricia Gee Opferman. When I started hosting the family Thanksgiving dinner, my mom would fix the cranberries and bring them along with the dish to our home. She passed away six years ago, leaving the crystal and many memories.
The recipe is simple: Put a 12-ounce bag of fresh cranberries, 1 cup of sugar and 1 cup of cold water in a medium saucepan and bring to a boil. Boil rapidly until berries start to pop, or about 5 minutes. Remove from heat and cool.
– Kathie Warco, staff writer