Tangy Orange Cranberry Sauce

Makes 2 cups

  • 1 bag fresh cranberries, 12 oz.
  • 1 small whole orange, cut into chunks and seeded
  • 1 cup water
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 cup white sugar
  1. Mix cranberries with water, spices and sugar in a medium sauce pan and set over Medium-High heat.  
  2. Put chunks of orange into a food processor and whizz till pieces are quite small.
  3. Add the orange to the saucepan.
  4. Allow mixture to boil lightly  for about 10 minutes.  The berries will pop as they cook.
  5. Remove from heat and allow to cool.  The mixture will become quite thick as it cools.
  6. Store in refrigerator till needed. Leftovers can be frozen.