Community Bulletin
General surgeon Avian Pham, MD, has joined WVU Medicine St. Joseph's Hospital, expanding the General Surgery team alongside Dr. Long at the clinic at 10 Amalia Drive in Buckhannon. Appointments: 304-473-2303. Read more →
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Editor’s note: This Thanksgiving, My Buckhannon contributor Ann Bergstrom is bringing readers a series of her favorite recipes leading up to Turkey Day itself. Today’s edition is short and sweet (and delicious).
My mom, a typical woman of the ‘50s, threw herself into the newly mass marketed convenience foods. Canned cranberry sauce was one of these. I loved it as a kid, but coming of age during the ‘70s health food kick seemed like a good time to progress to fresh cranberries instead. This was my first try and a good place to start:
One bag of fresh USA cranberries
Fresh squeezed orange juice
Sugar
Orange rind
Rinse cranberries and add to pot. Add orange juice plus whatever amount of water up to one cup total juice plus water. Stir in one cup sugar and grated orange rind. Bring to a boil and simmer uncovered until all berries are popped, maybe ten minutes. Cool and refrigerate. Yum!
If you missed Part 1 of Turkey Tales, click here to read about a near missing cooking disaster.
