Cranberry Sauce

While cranberry sauce is a staple at our Thanksgiving table, I also make it throughout the winter when fresh cranberries are available. Tart and bright, it's a nice foil to roasted poultry and pork. And while it's a great side, the sauce is a fantastic condiment on grilled meat and cheese sandwiches (your grilled cheese will never be the same). I even spread it on my toast.

Fresh berries and orange zest provide a completely different flavor and texture from the canned stuff. It comes together fast, can be made a day in advance and lasts for a week in the fridge.

Fresh cranberries are in season during the fall. Start with a 12 oz bag and a small orange.

Place all ingredients, except for the nuts, in a medium saucepan.

Bring to a boil then reduce heat to simmer. Cook 4-5 minutes.

As the berries cook, you'll hear them "pop".

The sauce will continue to thicken as it cooks.

After simmering for five minutes, sauce will be thick. Remove from heat to cool slightly.
Stir in pecans and chill for at least two hours. Enjoy!

Cranberry Sauce

Zest of one small orange

3/4 cup orange juice

2/3 cup sugar

1/4 tsp cinnamon

1/4 tsp ground ginger

dash of ground cloves

1 12-oz pkg. cranberries

1/2 chopped pecans

Combine all ingredients except pecans in a medium saucepan. Bring mixture to boil and reduce heat to simmer. Cook, stirring occasionally 4-5 minutes until cranberries pop. Remove from heat. Cool slightly. Stir in pecans and chill sauce at least two hours before serving. Makes about 2 1/2 cups sauce.