Zesty Cranberry Sauce

My childhood memories of Thanksgiving are a blur of smells and sounds. Tableware clinking. Fresh rolls baking. Turkey roasting. The sound of laughter. The crackle of a fire. But it was the sight of the jiggling, crimson cranberry sauce that trumpeted "Thanksgiving is here." It was my favorite, even as a little girl. I would patiently wait for the silver serving dish of sliced rounds to reach me, and then I would take two. Or maybe three. Cranberry sauce was only served at Thanksgiving, so I felt justified in second servings. 

Now that I'm a grown-up (most of the time), I still favor the cranberry sauce above all else. It is Thanksgiving to me. And this recipe? Oh my word. Cranberry sauce perfection. The ideal blend of sweet-tart. It's easier to make this than to shlunk it out of a can. And so much better.

Zesty Cranberry Sauce

1 12 oz bag fresh cranberries (about 3 cups)

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/3 cup water

1/3 cup orange juice

2 teaspoons grated orange peel

1/8 teaspoon cinnamon

Directions:

Combine everything in a medium pot and cook over medium heat, stirring occasionally, until cranberries begin to pop, about 8-10 minutes. Serve at room temperature or chilled.

Originally published November 2013.