Thanksgiving 2007: The side dishes

Eric Cartwright's cranberry sauce
Tuesday, November 20, 2007 | 12:29 a.m. CST; updated 4:40 p.m. CDT, Tuesday, July 22, 2008


12 ounces whole cranberries (fresh or frozen)

In case of fire, turkey or cranberry emergency

• Columbia’s Poison Control — 573-882-1000 • Police and fire emergencies — 9-1-1 • USDA Meat and Poultry hot line: 888-674-6854 • Butterball Turkey talk line — 800-BUTTERBALL • Betty Crocker hot line — 888-ASK-BETTY • Ocean Spray consumer help line — 800-662-3263 • Libby consumer hot line — 800-854-0374

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2 tablespoons sherry

½ cup orange juice

1 cup granulated sugar

¼ cup brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

To make the sauce

Combine all ingredients in a heavy bottom, medium size sauce pan. Bring to a boil over medium-high heat. Boil for 2 to 3 minutes or until the cranberries begin to burst.

Reduce heat to low and simmer for 20 to 30 minutes or until slightly thickened and reduced by approximately one-third. (The sauce will become much thicker as it cools.)

Transfer to a heat-proof bowl, cover and refrigerate until needed. Can be prepared up to 2 days in advance.

— Recipe shared by Eric Cartwright, Chef with MU’s Campus Dining Services

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