Citrus and spice turn a Thanksgiving standby into a mouthwatering experience.
1 cup sugar
1 navel orange, zest, and juice
1 lemon, zest, and juice
4 whole cloves
Dash of salt
One 1-pound bag cranberries, stems removed, picked over, washed well
1. Add enough water to the combined orange juice, lemon juice, and zests to yield 1 cup.
2. Place the liquid in a nonreactive pan. Stir in sugar, cloves, and salt.
3. Bring liquid to a boil; add cranberries.
4. Reduce heat to medium; boil gently 10 to 12 minutes or until most cranberries have popped open and the juice surrounding them thickens. Remove cloves before serving warm, at room temperature, or chilled. Spoon chilled leftover sauce on vanilla ice cream and top with a shower of chopped, toasted almonds, pecans, or walnuts.
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