Cranberry Sauce

Submitted by Barbara Hays

1 medium navel orange

2 cups water

Cut orange in half. Squeeze out and set aside juice (⅓ to ½ cup – pulp is good!)

Remove the membrane from the orange peel and cut into a very small dice. Cook in small saucepan with 2 cups water – bring to boil and let cook for 10 minutes. Drain and set cooked peel aside.

Granny Smith apple (other tart variety is fine). Peel, quarter and core. Chop into medium pieces. Set aside.

12 oz. package cranberries (about 3 cups). Wash and go over carefully, discarding any that are soft.

Combine in heavy medium saucepan: diced orange peel, reserved orange juice, chopped apple, and cranberries. Add:

1 ¼ cup sugar

½ t. ground cinnamon

¼ t. ground cloves

Bring to a boil and reduce to a simmer and cover partially. Stir gently several times while the mixture is cooking — usually about 15 minutes. Cranberries should have burst, and apples are very tender. Let cool to room temperature before serving.

This recipe can be made well in advance of the meal, even the day before. Bring to room temperature if it’s been refrigerated. Children get a huge kick out of hearing the cranberries pop when it’s cooking.