Easy Cranberry Sauce

1 lb. fresh cranberries
1 c. water
1 1/2 c. sugar

Rinse the berries in a colander and remove and stems or bad berries.

In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the cleaned berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes.

Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving.

While simmering the berries, additional ingredients can be added for more flavoring such as orange zest or spices like cinnamon.

(*Credit for this recipe goes to my good friend who blogs here)

Enchilada Sauce

4 Tbsp butter
4 Tbsp flour
3 cubes beef bouillon
1 8oz can tomato sauce
2-3 cups water
1 1/2 tsp chili powder
1/4 tsp cumin
Salt to taste
Garlic to taste

Melt butter in pan over medium heat, add flour stirring until smooth, slowly add liquid and remaining ingredients stirring until thickened. Pour over enchiladas. I also use this sauce and add cooked hamburger, dip corn tortillas in it and do layered enchiladas. Top with lettuce, tomatoes, onions and cheese.

This recipe is thanks to Mindy and her family!