Ok...this recipe changes each year. I actually prefer the Lemon...but the family loves the Orange. I do not measure the spices, so you can pretty much just add them to your taste, as I do.
This year, I may half the OJ and add more water. My family loves this and we never ate Cranberry Sauce until 2008, when I decided to make it myself. Before that, we were all scared of the "can shaped glob". When I was growing up, there was always the canned version on the Thanksgiving table...I would sometimes take a small taste of it, but my brother always had the plated "glob" placed right next to his plate!
Cranberry Sauce
Ingredients
Makes 3 1/2 cups
2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar or 1 1/4 cups raw sugar-or your choice of sweetener
3/4 cup water or use 1/2 cup-if you want it thicker
4 wide strips orange zest or lemon
1 cup fresh orange juice or lemon-if you feel this is too much, adjust the amount of juice and substitute water to make up the difference
pinch of salt
bit of pepper
ground cinnamon or cinnamon sticks
ground nutmeg
ground clove
Directions
In a medium saucepan, combine cranberries, sugar, orange or lemon zest, and water; season with salt and pepper.
Bring to a boil over medium-high. Cranberries will start bursting. Here is when I add my cinnamon, nutmeg and clove...all ground...though you can use cinnamon sticks...just don't forget to take them out!
Reduce to a simmer and cook until thickened, 20 to 25 minutes. Put your feet up and enjoy a cup of tea while your house smells soooo good!!
Remove from heat and stir in orange or lemon juice.
To store, refrigerate, up to 1 week. Bring to room temperature before serving.
I like to put small portions in individual small bowls so that everyone can have their own "double dip" station.
Happy Thanksgiving,
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