by Rachel Goodman Jolbert
This tart cranberry sauce is complimented with spices to make it a versatile holiday dish. Eaten alone as a partner to turkey and mashed potatoes or heaped upon a block of cream cheese as an elegant appetizer alongside crackers, everyone is sure to enjoy this spin on the traditional holiday dish. I used a recipe from this website, only slightly altered. Feel free to use the original recipe or the version I created here.
3 12 oz bags of fresh cranberries
3 cups granulated sugar
1 cup diced apple
⅔ cup water
⅔ cup fresh squeezed orange juice
zest from two large oranges
1/2 tsp. ground cinnamon
1/4 tsp. cloves
Rinse cranberries and place in a large stockpot.
Dice apple and add to cranberries.
Zest and juice oranges, add to pot.
Add remaining ingredients and bring to a boil.
Cook for an additional 10 minutes after boiling.
This sauce can easily be canned using a boiling water canning method, and stored for up to six months. Sauces, like jellies and jams, make great hostess and holiday gifts.