Today, Rachael and I made what we think of as “Ray’s” cranberry sauce. Ray came up with the recipe and made it all by himself for many years. Today he was sitting in the other room available for questions on proportions and cooking time.

Rachael peeled and chopped the apples while I rinsed the cranberries and then threw everything in a pot to simmer for a couple of hours. This is the simplest recipe available to produce an exceptional cranberry sauce. It calls for honey instead of white refined sugar which I believe gives it a richer taste.

Whatever the case, this will bring color to your holiday table and a tangy sweetest to your meal.

You can make it several days before and it only gets better.

Here’s the recipe:

2 12 oz. packages of cranberries
An equivalent volume of peeled and chopped apples
Toss in a pan with 1/2 cup of water
1 teaspoon salt
1/4 cup honey

Simmer until cranberries are soft.
Add more water if needed when cooking
Add a little more honey to taste

Keep an eye out when it’s simmering so it doesn’t burn. Stir occasionally.

Other than that, no more work is needed. Just refrigerate and enjoy on Thanksgiving Day.

Here is a photo of Ray’s cranberry sauce: