Here’s a variation on a classic my dad is making this year: Apple Cider and Cinnamon Cranberry Sauce with a hint of orange peel. Make this at least 24 hours ahead for best results!
3 cups apple cider
3/4 cup white sugar
4 cinnamon sticks
1 tablespoon grated orange zest
12 whole cloves
2 1/2 cups fresh cranberries
- Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
- Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves.
- Cover and place in fridge for at least 24 hours for flavors to develop, but not more than 3 days ahead.
This is a cross between a recipe in Williams-Sonoma Thanksgiving book and Allrecipes.com. I tasted my dad’s and it is DEE-LISH!
Do you have a special recipe for Cranberries?