Did you grow up eating canned cranberry sauce? Sure you did. So did and I, and it was delicious, particularly the next day, sliced thin and slipped into a leftover turkey sandwich. I still like the cranberry-jell-in-a-can, but I’ve also learned to love the homemade variety.
Here’s the recipe my mother-in-law slipped in my recipe box many years ago.
1/1/2 cups of sugar
3/4 cup water
3 of each, whole cloves and whole allspice
2 3-inch cinnamon sticks
1 12 ounce bag fresh cranberries
zest of 1 orange
Combine the sugar, water, cloves, allspice and cinnamon sticks in a 4 quart saucepan and bring to a boil, stirring until the syrup is clear. This’ll take up to 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.
Remove from heat, add orange zest and cool. I told you it was easy.
Keep in the fried at least 3 days before using.
Yes, I own a bowl shaped like a turkey.