What is Thanksgiving without cranberry sauce?!  I think that most of us, growing up, probably always had the cranberry sauce out of the can.  You know the kind that slides out of the aluminum can with all the can indentations on it?  You slice it up and set that gelatinous disc on top of your turkey and somehow it passes for cranberries?
I never really cared for it…
I wonder why…

This year I decided to try making it from scratch, starting with fresh, whole cranberries. Gotta say, I won’t ever go back to that canned stuff.  Not ever.  It’s SO easy to mix up your own cranberry sauce and the taste is sensational!  The fresh cranberries are so fragrant but then add a cinnamon stick, allspice, nutmeg and orange juice and OH BABY… it smells like Christmas!

Cranberry Sauce
Makes 2 1/2 cups

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Recipe Source:  Food Network

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