Spice Cranberry Sauce

Are you ready for the big day? We don't live close to family, so Turkey Day is always a fairly laid-back affair with just the three of us. We do, however, really enjoy a good meal, so I just got back from the grocery store and have finally planned my menu. I am the only one in my immediate family that enjoys cranberries, but this is so good, I can't not make it. 

If you are looking to mix it up a bit this year in the cranberry department, I can't recommend this recipe enough! The apples and spice moderate the somewhat astringent vibe of the cranberries. Currents are totally optional, but I love them in here. They add a lovely pop of color and flavor, and since they are cooked in the sauce, the texture does not stand out in any weird way.

If you have a bag of cranberries and some apples and an orange, you can make this sauce in a jiffy, and your guests will be so excited by how deliciously complex this dish is compared to the glop that comes out of the can!

Spiced Cranberry Sauce
Yield: 2-3 cups

1 bag of fresh or frozen cranberries
1 orange, zested, supremed, and juiced
2 apples, peeled, cored, and diced
2 cups granulated sugar
1/4 cup water
1/4 tsp spice mix (mix 1/4 tsp of ginger, nutmeg, cinnamon, and cloves)
1/4 cup currants (optional)
1 TBS brandy (optional)

In a saucepan, bring the cranberries, orange juice and zest, sugar, and water to a boil. Reduce heat and simmer until the berries start to pop, about 5-10 minutes. Add the apple, orange sections (cut out so that you do not end up with the membrane - if you're not sure what I mean, look up "how to supreme an orange"), and currents (if using) and cook over medium low heat until the apple is tender. Stir periodically to ensure the mixture does not scorch on the bottom.

When the apple is tender, mix together 1/4 teaspoon of the following dried spices: ginger, nutmeg, cinnamon, and cloves. Then use 1/4 teaspoon of that mixture to spice to sauce. You can save the remaining mixture for later or discard it. Let the mixture simmer for five minutes before removing from the heat, cooling, and decanting into a bowl to refrigerate before serving.

NOTES: This sauce is quite delicious warm and you could very easily serve it right after removing it from the heat.