Cranberry Sauce

1 bag fresh cranberries

1/2 cup brown sugar

1/2 cup sugar

1 teaspoon cooking sherry.

2 cups water

Bring water, sugars, and sherry to boil. Add cranberries and reduce heat. Allow cranberries to cook for about 10 minutes on low. They should start to pop. Allow to chill and congeal for a few hours in fridge.

Sherlyn Jenkins

Homemade Gravy

		1 stick butter 1 1/2 cups chopped yellow onion (2 onions)
		1/4 cup all-purpose flour
		1 tsp. kosher salt
		1/2 tsp. freshly ground black pepper
		2 cups chicken stock, beef stock, or pan drippings, heated
		1 Tbsp. Cognac or brandy
		1 Tbsp. heavy cream (optional)

1. In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked.
2. Sprinkle the flour into the pan and whisk it in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac or brandy, and cook, uncovered, for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
3. You can store the gravy, covered, in the refrigerator for several days. Heat it slowly before serving.

Camille Ebert