Sunday, November 25, 2012

Spiced Cranberry Sauce

Here's another recipe for your classic holiday dinners. This Thanksgiving was also my first time making homemade cranberry sauce. Even though I love the canned stuff, especially the jelly kind that slides out just like the shape of the can (I know, I'm weird), I think I've found something that will become a tradition in our house for the foreseeable future. 

It's that good. 

In my research for a recipe, I found many that called for just cranberries, sugar, and water. I knew that I wanted something more and when I happened upon a recipe with classic holiday spices and an orange, I knew that's what I wanted to try. It did not disappoint.

And Michael's family (who are not usually fans of cranberry sauce) all tried it and liked it very much. I'll say that's proof of how great it is. So, try it for yourself! 

Happy "Start to the Holiday Season"!

Spiced Cranberry Sauce
 (adapted from Alex Guarnaschelli on the Food Network)

12 oz. bag fresh cranberries, washed and dried
1 1/2 cups granulated sugar
1/3 cup water
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1 orange, zested and juiced

  1. In a medium pot, combine the cranberries, sugar, and water. Stir to blend. 
  2. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon, cloves, and nutmeg. Stir to blend and simmer for an additional 10 minutes. Some of the cranberries will burst and some will remain whole. 
  3. Add the orange juice and zest, and simmer for another 10 minutes. Allow to cool and serve at room temperature or refrigerate before serving.
Yields about 2 cups

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