[Cranberry Harvest in New Jersey, photo originally from USDA, Wikimedia Commons]
Don't waste another Thanksgiving Day eating that jello from a can. Make your own sauce and be the envy of all. It's easy.
12 oz. fresh cranberries (wash and remove any bad berries)
1/2 cu. sugar
1 tsp. ground cloves
zest of one orange or tangerine
juice of one orange or tangerine
Combine the sugar, cloves and zest with 1/2 cu. water in a small to medium saucepan.
Place over medium to high heat.
Stir as the sugar melts.
Add the washed cranberries to the saucepan.
Stir continuously as the mix begins to simmer. The berries will begin to pop. You will notice the liquid getting redder. Stir for a few minutes. Take off the heat when it starts to look wonderful. (You will know.)
Tip: Leave some berries whole.
Set aside. After it cools for a bit, stir in the juice. Put it in the fridge. It will keep for 2-3 days.
Variations: use cinnamon, ginger, allspice alone or in various combinations with the cloves. Stir in chopped persimmons.