Sauced: Cranberry & Clemintine

Cranberry sauce is one of my favorite Thanksgiving traditions. It's delicious on turkey, and even better as the sweet glue on turkey sandwiches. A few years ago, I made the leap from canned sauce to homemade. It's easy and a fun way to put your own mark on the special day.

My recipe came out of necessity and what happened to be around my kitchen. Here's my recipe:


    -bag of fresh cranberries -3 clemintines -1/4 to 1/2 cup of vanilla sugar -1/2 tsp cinnamon -pinch of sea salt


    -rinse & drain fresh cranberries, pick out & discard any mushy ones -put cranberries & vanilla sugar into a tall stock pot, stir and heat to medium -zest all 3 clemintines into the pot, then juice them into the pot as well -add cinnamon and pinch of salt, stir -cover and let simmer for 5-10 minutes, stir occasionally -when all of the cranberries have popped, turn off the heat and let the sauce cool

Cranberry sauce tends to linger in the fridge after the holidays. I recommend using it as jam on toast for a quick breakfast, or consider stirring it into your bowl of steel cut oats. What are your post-holiday uses of cranberry sauce? Do you make your own sauce?