Spicy Cranberry Sauce

I always hated this stuff as a kid.  My mom used to use the canned variety so that is understandable.  A number of years ago, my sister did the base workup on this recipe and this has been a family favorite ever since.  Last year I decided to make it for my holiday party and added a few twists of my own.

Spicy Cranberry Sauce

1 bag of organic cranberries
1/2 cup of  box/bag of raw sugar
1 1/2 cups of orange juice
1/2 cup of raw ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground clove

1. In a non-stick saucepan blend
1. Orange Juice
2. sugar
3. ginger
4. cinnamon
5. clove
2. Heat (Med to high)  till you have a rolling boil, stirring frequently.  Add water as necessary to prevent burning.
3. Rinse and then add cranberries
4. Let the mixture come back to a boil.  Stir as necessary to prevent film buildup on the sides of the saucepan and burning.
5. Continue simmering (reducing heat as necessary), until berries burst (you may need to add water to keep them afloat).
6. Stir until excess fluid is absorbed or evaporated.  (The syrup should have a uniform consistency, but doesn't have to be thick).
7. Remove from heat and store in sealed container immediately.
8. When at room temperature, place in the frig (at least overnight).
9. Serve.

This will produce enough for 12-24 people depending on how much they like cranberry sauce.  Note that the freshness of the ginger will influence the spiciness of the sauce.  It gets better with age (to a point).  Ware the seeds!

Next time: Easy Apricot Mousse.