Chef Lance London from the Carolina Kitchen dropped by with a can't miss cranberry sauce.
2 pounds fresh cranberries, washed
2 1/2 cups granulated sugar
1/2 cup water
1 15 oz. can mandarin oranges
1 15.5 oz can crushed pineapples
If cooking for a crowd:
2 bags of cranberries, washed
2 cups of water
2 cups of sugar
2 cups of canned mandarin oranges
2 cups of canned crushed pineapple
Put the washed cranberries and water in pan over medium heat.
Once it starts to boil add the other ingredients and gently stir to mix well.
Let boil until the cranberries begin to pop open.
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Turn of the heat and let stand until ready to serve. It also can be cooked ahead and refrigerated for later.
Carolina Kitchen's 6501 America Boulevard, Hyattsville, Md., location will be serving the homeless on Thanksgiving.
