Cranberry Sauce

It's my favorite time of year!!  There's a crispy bite in the air.  Sweatpants and cozy blankets become the evening norm.  People tend to be a little nicer, a little more considerate (after all, Santa is watching).

And then there's The Food.  Yes, I meant to capitalize that.  Because there's your day-to-day food and then there's Holiday Food.  God bless Holiday Food!!

One of my favorite things about the holidays, and yes I have a lot of favorite things, is the chance to get together with family.  This year is thankfully no exception!  And instead of imposing on the host to make the entire Thanksgiving Dinner with all the trimmings, we are doing things potluck style.  Of course I asked to pleasepleaseprettyplease bring the cranberry sauce.

And I ain't talking about the stuff in the can either.  Trust me, of everything on your table, cranberry sauce is the EASIEST thing to make and so flavorful, you'll forget all about the convenience of the canned kind.

Cranberry Sauce
Recipe from Rachael Ray

1 cup water
1 cup sugar
1 cinnamon stick 
2 tsp grated fresh ginger 
2 tsp orange zest 
1/4 tsp salt 
1/8 tsp ground cloves 
One 12-ounce bag fresh cranberries

1.  In a medium saucepan, combine the water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.

Seriously kick-butt flavors going on

2.  Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.

Gorgeous ruby gems!

Can we talk about how easy this is?  First, you make a simple syrup (equal parts water and sugar, boiled until the sugar dissolves).  Then you add a whole bunch of stuff to it that taste FANTASTIC with cranberries: fresh ginger, orange zest, cloves, cinnamon.  Add your berries and let it boil until it's thickened and looks like cranberry sauce.  See?  Easy!

This is a truly amazing complement to your turkey dinner.  It's also quite fabulous stirred into your morning oatmeal with some toasted pecans or walnuts.  Mix it will a little yogurt, or use as an refreshing alternative on top of ice cream.  If you really want to go crazy, add a dollup of Dijon mustard and slather all over a pork tenderloin for a couple hours before roasting.  Y.U.M.  

Believe me when I say you'll be doubling this recipe just to make sure you have leftovers to play with!