Cranberry Sauce

1. 1

   Wash the cranberries and discard any that are soft or spoiled.

2. 2

   Finely grate the zest of the orange.

3. 3

   Cut away and discard all the white pith, and cut the orange into a few pieces.

4. 4

   Put the orange pieces and the grated zest into the container of a blender with enough water to make one cup, and process until the orange is roughly chopped.

5. 5

   Combine the liquid in a heavy-bottomed saucepan with the sugar, cinnamon, and cloves, and bring to a boil, stirring to dissolve the sugar.

6. 6

   Add the cranberries, return to a boil, and stir over medium heat for 810 minutes.

7. 7

   Use a long handled wooden spoonthis stuff can really spit.

8. 8

   When most of the cranberries have popped and the liquid is somewhat thickened, the sauce is done.

9. 9

   Pour it into a serving dish and allow it to cool, then chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.