And... Stars Without Number is RIGHT THERE!

Bring to a boil then immediately reduce heat to med-low and let cook until the berries begin to pop. Reduce heat to simmer and cook until the sauce turns a deep red and thickens, stirring occasionally to keep it from sticking. Put into a container to cool, then refrigerate. Serve cold.

My recipe:

12 oz fresh whole cranberries
1 fresh orange
1 cup sugar
Water

1. Put the cranberries and sugar in a heavy-bottomed 1 qt. saucepan
2. Zest the orange and add to the saucepan
3. Juice the orange and pour the juice in a 1-cup measure.
4. Add water to make 1 cup total. Add to saucepan

1/2

One thing is for sure: I am NEVER buying new Pyrex cookware ever again!

Pyrex made before 1998 was the good stuff that never shatters from thermal stress.

Yeah. That pie was going to be really good, too!

I tend to buy high-end devices and then use them until the battery starts to die. I usually hang onto a phones & tablets for at least 5 years before replacement, and a computer for at least 7 years.

My Star Trek movie ranking (excluding the Kelvinverse films)...

1. ST II: The Wrath of Khan
2. ST VI: The Undiscovered Country
3. ST IV: The Voyage Home
4. First Contact
5. ST: The Motion Picture
6. Generations
7. ST III: The Search for Spock
8. Insurrection
9. Nemesis
10: ST V: The Final Frontier

Go, Speed Racer, go!!

My family always made our own cranberry sauce from whole fresh cranberries. My recipe uses the zest and juice of an orange as well.

Turkey with pan gravy, white bread dressing that's heavy on sage, roast winter squash, scalloped potatoes, mashed potatoes, braised Brussels sprouts, Parker House rolls, whole-berry cranberry sauce, baked carrots, and for dessert apple and pumpkin pies with ice cream. New England Thanksgiving!