A traditional cranberry sauce, with cider adding some of the sweetness.
Ingredients:
12 oz. Vermont cranberries, rinsed and picked over
¾ cup apple cider
½ cup sugar
3 cloves
one cinnamon stick
several strips of orange peel
⅛ teaspoon salt
Bring apple cider, sugar, cloves, cinnamon stick, orange peel and salt to a boil over high heat, stirring occasionally.
Boil for two minutes before adding the cranberries - this infuses the sugar syrup with the flavors of clove, cinnamon & orange.
Add cranberries, reduce heat to medium and stir only once; let the cranberries cook and pop for five minutes.
Remove from heat and let cool.
Lasts in the fridge for up to a week, or freeze for the big day.
