I made my first-ever cranberry sauce a few Thanksgivings ago. I have to admit, I was pretty smitten. These days, it’s not hard to find whole, fresh cranberries at many stores. But if fresh aren’t available, frozen whole cranberries will work too. I have tinkered endlessly with this recipe, trying to find the perfect balance between tart and sweet and spice. As a result, it looks little like its inspiration. What I love is how much flavor this dish has going for it. And how easily it comes together in a single sauce pan. Don’t think Thanksgiving is your only shot at this, either. We love it with fish and our local pork. It’s a great addition to your pasture-raised chicken — and of course your turkey, too.
Makes 2 cups.
- 3 cups fresh or frozen whole cranberries
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2 Tbsp. orange zest
- 1 cup freshly squeezed orange juice
- 3/4 cup honey, local if you can get it
- Place cranberries, spices, zest, juice and honey in a small saucepan. Bring to a boil. Reduce heat to a simmer and cook, stirring often, about 10 minutes, until cranberries break down and the sauce thickens.
- Taste and add more honey or spices, if desired. Serve room temperature or cold. You can make ahead and store in an air-tight container for up to a week.