Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.
1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tablespoon grated orange rind
How to Make It
Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.
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Delicious! I made this sauce last year, and we ended up eating most of it before it was time for dinner. I'm making this sauce again this year, and after trying this, I just can't go back to the canned version. This recipe is fast, easy and definitely worth it. This will be the cranberry sauce I make every year from now on.
I make something similar, I add a whole diced orange at the end when I take it off the heat, it adds a freshness that is wonderful. I peel the orange part and cut up for zest and then peel the white part and trow it away, it is bitter.
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