Homemade cranberry sauce- It should come with a warning label

I made homemade cranberry sauce for Thanksgiving this year. I used the Pioneer Woman's recipe that she just posted a couple days ago, and it was super easy, and super yummy. Only it should have come with a warning label. I'll get to that in a sec. For starters, I'm not the biggest fan of cranberry sauce. I said it was yummy, and that's because after I had dumped it into a jar to be refrigerated I scraped the pan with my finger and licked it. But I'm a turkey and gravy kind of girl. I had never made homemade sauce before, but I had a request this year for cranberry sauce, and I was assured the canned kind would do, but I am too much of a snob. It really bothers me that the sauce is can shaped. It's kind of creepy if you ask me. I won't put it on my table. I won't, I won't, I won't! So I made the real stuff.

I've never made it before. Did you know that when the cranberries heat up, you can hear the skins pop open? True story. I was so excited about this, I said "hey Nick! Come listen, you can hear the skins pop!" and so we stuck our faces right over the the pot to listen (cause it's sort of a quiet "pop"), and sure enough, we both got our faces a little splattered on. No permanent damage. It was hot, but we weren't burnt or anything. So that's where the whole warning label thing comes in. "When making cranberry sauce, do not stick face over pot."

Pioneer Woman's Cranberry Sauce.

Ingredients

• 1 bag (12 Oz. Bag) Cranberries

• 1 cup Cranberry Juice (or Orange, Apple Or Any Other Juice Combination)

• 1 cup Pure Maple Syrup (not Pancake Syrup!)

• 3 Tablespoons  Orange Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)

Preparation Instructions

Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in 1 cup of cranberry juice (or whatever juice you choose).

Pour in 1 cup maple syrup.

Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).

Stir together and turn heat on high until it reaches a boil.

Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.