Author Notes: So i was born on thanksgiving day and the story of my mom giving thanks for my birth on a crystal clear crisp day always brings a smile to my face. While some of my family refer to this day as thankstaking (in reference to the land that was stolen from Native Americans) I use this day to celebrate myself 😛 and my friends and family. Growing up I loved everything that presented itself at the table from the turkey to the pumpkin pie but at the age of 15 I became a vegetarian … forcing me (actually my mom) to get creative on this holiday. I was tasked with the cranberry sauce and have adapted this recipe over the years … jalapeños are my newest addition and i’m lovin how the spiciness brings warmth to the meal! —amreen
Serves: 12
Ingredients
-
1
bag fresh cranberries
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2
large oranges
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3/4
cup sugar
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1/2
jalapeño
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2
sticks cinnamon
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5
cloves
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1/2
cup port
Directions
- Juice the two oranges, save the peel and use it to make 1 teaspoon zest.
- Wash the cranberries and place them in a pot on low, add the orange juice, sugar, zest, cinnamon and cloves.
- Seed and dice the jalapeño, add this to the cranberry pot. Let the cranberries simmer on low for approximately 10 minutes.
- Add the port and let the sauce simmer for another 10 minutes or until the cranberries have burst and the sauce has been reduced to a consistency you like.
- Let the sauce cool. It will thicken as it cools so please keep this in mind while it simmers. Enjoy with turkey or do as I do and douse your mashed potatoes with them 😀