Cranberry Sauce
This homemade version is so good you may never buy store bought again. It has got a great fall spicy taste; couple that with the oranges and apples and you have an unbeatable combination. We make a double batch and then can the leftovers in tiny bottles to use throughout the year. This recipe comes from a Williams-Sonoma Holiday Cooking cookbook.
½ orange
2 cups water
1 tart apple, such as Granny Smith
3 cups fresh cranberries
1 ¼ cups sugar
½ tsp cinnamon
¼ tsp cloves
Squeeze the juice from the orange half and set aside. Remove the membrane from the inside of the orange. Cut the remaining shell into a small dice. Put into a saucepan with the water and cook 10 minutes. Drain.
Peel, quarter, and core the apple and chop into small pieces. Place in the saucepan with the orange.
Sort through the cranberries—don’t use any that are mushy. Then add the reserved orange juice and everything else. Bring to a boil and then simmer while covering partially. Simmer until thickened slightly and apple is cooked and cranberries have burst.
Damommachef Cooks 
Posted on August 30, 2011
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