I don’t like cranberries. They need enough sugar to choke a horse to make them edible in my view, and the jellied stuff that my mother loved and that my daughter loves… just no. A few years ago, I decided to research recipes for something better, and I came up with my Spiced Cranberry Sauce, which I actually like. I only make it once a year, so clearly, it’s not chocolate or anything, but in my picky view, these are the bomb.
1-12 oz bag of cranberries
1/2 cup honey
2-3 T firmly packed brown sugar, or to taste
2 cinnamon sticks
6 whole cloves
1/4 t. nutmeg, or more if you like it
3/4 cup water
Put the cranberries in a colander, and root through them. They sometimes have little stems attached, and there are often rotting ones that need to be picked out. Rinse them well too, just like any fruit or veg.
Put all the ingredients in a saucepan, bring it to a boil, lower the temperature to simmer, put a lid on it and simmer away until the berries pop and the sauce thickens. This usually takes between 15-20 minutes, but keep an eye on it. Stir often and don’t let it burn.
Once it cools, pick the cloves out, but you can leave the cinnamon sticks in there for a little garnish. I like to put it in a crystal bowl, or a pretty glass one, like this oldie that belonged to my grandma, because the color is so beautiful. Stick a spoon in it and you’re done!
In case you are wondering about the honey I use, here’s a picture of it.
And a short explanation of why it’s so dark.
So there’s my recipe. It’s really simple, and it’s good. I hope you give it a try.
I hope all of you out there have a wonderfully Happy Thanksgiving tomorrow. If Uncle Joe gets drunk, or Aunt Sally is crazy, don’t let it get under your skin. One of these days they’ll all be gone and only when it’s too late, will you find the humor and family lore in it all. Here’s to full hearts and full bellies. Be good and careful and kind to one another. 🙂