It is my job to make the cranberry sauce.
Boil 1 pound cranberries in 1-1/2 cups water until the skins split open.
Add 2-1/2 cups sugar, the rind and juice of a lemon and an orange, a peeled and chopped
Granny Smith apple, and 1 cup of raisins. Boil for 15 minutes. Optional: stir in walnuts at the end.
(Original recipe in the old NY Times cookbook, edited by Craig Claiborne, 1961)

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Happy Thanksgiving!