Spicy Cranberry Sauce

1 12-oz bag fresh cranberries
1 cup apple juice
2/3 cup sugar
2 cinnamon sticks, broken in half
zest of one orange
6 whole cloves
1 bay leaf


Combine all ingredients in a large, heavy saucepan. We put our cloves in a tea ball for easy removal. Bring to a boil over medium heat. Simmer just until the cranberries burst and the sauce thickens, stirring occasionally, about 15 minutes. I like to gently scrape foam from top of sauce as it is cooking, don't have to try and get all - mom always told me this kept cranberry sauce from having a bitter afterbite, don't know...

Remove cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold.

Makes about 2 1/2 cups.



From the Full Moon Native recipe files