Gluten Free Eating

Cranberry sauce is one of the few Thanksgiving dishes that is gluten-free by nature and better made early. Fresh cranberries, sugar, orange juice, a little water, orange zest, a cinnamon stick and a pinch of salt cook down into a glossy sauce in about 20 minutes. It sets up in the fridge, and the recipe says you can make it up to 7 days ahead, which frees up a burner when the stove is at its most crowded. Fresh or frozen both work A standard 12-ounce bag of cranberries is the whole recipe. Rinse fresh berries in a colander and pick out any soft or shriveled ones. Frozen berries go straight into the pot with no thawing, so it is worth tucking a bag into the freezer while they are in stores. The sauce tastes the same either way. Dissolve the sugar first Put the sugar, orange juice, water and cinnamon stick in a medium saucepan and bring it to a simmer over medium heat, stirring until the sugar disappears. That takes about 2 minutes. Starting with a syrup means the berries cook ...