When I was a kid, we always had canned jellied cranberry sauce for Thanksgiving. And I loved it -- so sweet, so Jello-like...mmm. Tasty.
Now that my palate is a bit more sophisticated, I prefer a whole-berry cranberry sauce. This one has a fantastic orange and spice flavor.
I've been making this recipe for years. I believe it originated in the food section of the San Francisco Chronicle in the mid-90s, if memory serves. The sauce is best when made at least 3 days ahead, and will keep in the fridge for up to a week before Thanksgiving.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 2 1/2 cups
1 1/2 cups sugar
3/4 cup water
3 whole cloves
3 whole allspice berries
2 cinnamon sticks
Grated peel of 1 orange
Put cranberries in a colander and pick over them, discarding any that are soft or yucky.
Bring sugar, water, cloves, allspice, and cinnamon to a boil in a medium saucepan. Cook, stirring occasionally, until syrup is clear, about 3 minutes. Remove spices and discard. Add cranberries and cook until they begin to pop, about 6 to 8 minutes. The sauce will look thin at this point; don't worry. It thickens as it cools.
Remove from heat and stir in orange peel. Cool, then cover and refrigerate for at least 3 days and up to 7 days. Allow the cranberry sauce to sit out at room temperature for at least an hour before serving.