Cranberry Sauce

A beautiful deep red, flecked with bits of apple and orange rind.

Give as a gift, if you are an invited guest to a Thanksgiving feast.

Over the years, I have tasted many types of cranberry sauce, from chunky to smooth, from cooked or raw or jellied. By far, hands down, this is my favorite cranberry sauce.  It has bits of apple and orange rind, and the cranberries are cooked just until they burst.  That gives this sauce such a fresh taste, which is a wonderful complement to all the other foods that will be on your Thanksgiving dinner plate.  It is so quick to prepare, I hope you will give it a try!

As Always,

ENJOY!

INGREDIENTS

1/2 orange, rind only, dice the peel.

3 cups cranberries ( 1 - 12oz. package)

1 granny smith apple, peeled and diced

1/2 tsp.ground cinnamon

1/4 tsp.ground cloves

1/2 orange, juice

1 1/4 cups sugar

   Boil the diced orange peel for 10 minutes.  Drain and discard the water.  Return peel to pot and add all ingredients. Stew for 10 minutes or until cranberries burst. 

   Can be made ahead and stored in the refrigerator.  Serve at room temperature.