It's that time...
Cranberry time. Every year for the past 6 years I've made this cranberry sauce for Thanksgiving--always a double batch because it's so good. We aren't big holiday people--most years it's just me and a few family members (this year husband and parents most likely!). Very relaxed. Still have to have the proper cranberry, though!
The recipe I use is this one from Williams-Sonoma, originally recommended to me by a friend in 2005. It's the best! Sometimes I use mandarines instead of the orange if they are available (this year we went with local oranges and apples from Apple Hill).
I didn't can the sauce, but am storing it in jars in the fridge. So pretty!
By the way, I got a tiny bit of fame in the November issue of Sunset Magazine, because I commented on their Facebook page about this sauce and they printed my comment in their magazine (p. 10 bottom left corner).
Apple-Orange Cranberry Sauce--best ever
2 cups water
1 tart apple
3 cups cranberries
1 1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp cloves
Juice the orange (set aside juice), then use a paring knife to cut the white pith away from the orange peel. Discard the pith, and chop the orange portion of the peel into very small pieces. Place the peel into a small pot with the water, bring to a boil over high head, then cook for 10 minutes.
Chop the apple, place in a medium saucepan. Add the cranberries, orange juice, cooked peel, sugar, and spices. Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes.
Let cool, and store in the fridge for several days, or freeze. Bring to room temp before serving. Makes ~3-4 cups.