Cranberry sauce is a must for the Thanksgiving season... especially for people like me who use cranberry sauce in place of gravy on their turkey! This is an excellent, kind of dressed up version of those funny shaped can varieties that most of us have becomed accustomed to. This recipe is great because it is just sweet enough, and preserves the tartness of the cranberries with the addition of the orange juice. It is also a lot cheaper to make than the recipes that require a pure maple syrup. The walnuts are totally optional. I like the added crunch. This is a great make ahead dish for Thanksgiving, one more thing you can check off your list a little early. Ends up making about 2 cups of cranberry sauce.
SPICED CRANBERRY SAUCE
adapted via Epicurious
1 12 ounce bag cranberries, washed and picked over
3/4 cup orange juice
1/2 cup honey
1/2 cup finely chopped walnuts
3 tablespoons firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Combine all ingredients except walnuts in medium saucepan. Simmer over medium-low heat for about 10 minutes. (Until cranberries burst & sauce thickens). Make sure all cranberries have popped. Add walnuts and stir thoroughly. Transfer to serving bowl and chill covered. Can be made several days in advance.