Growing up, I was never a big fan of this holiday classic. Tart and lumpy, Cranberry Sauce just didn’t get along with my over-sugared taste buds. I learned to love it when one of my cousins used it as a sauce for her turkey in lieu of gravy. Ever since, I’ve delighted in using fruits as a marinade or glaze for poultry and pork, and this Cranberry Sauce makes a great one. But it also shines well on its own for those of you who prefer to eat it by itself! Fall spices and a helping of orange juice round out the robust flavor of cranberries with honey added to taste.
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- Combine the cranberries and orange juice in a pot over medium heat and bring to a slow boil.
- Add the remaining ingredients and stir to combine. Continue cooking over medium-low until the cranberries pop open and become tender.