There are so many variations of fresh cranberry sauce, each one unique and can be elaborated! I love them almost better than the turkey. This year's batch was simple and mouth watering, just what I wanted, so I thought I would just write it up, and share it! - Marcia K.

Basic Holiday Cranberry Sauce Recipe

Ingredients

4 cups raw cranberries
1 cup of water
1 tablespoon cinnamon
½ tsp ground cloves
2 oranges, zest and juice
1 cup of dried cherries, sweetened
1 cup of raisins
1 ½ cup brown sugar

Instructions

In a large sauce pot, pour the cranberries in with the water.
Bring them to a boil and let them boil for about 5 minutes.
Put the lid on them and turn the heat down to med low, a rolling simmer, not too hot. Simmer about 10 min.
Remove from heat and add the brown sugar. They will still taste bitter. Let them cool down.
Grate the oranges with the Zulay Citrus Zester right into the cranberries, so that you have the zest of 2 oranges.
Squeeze the juice of both oranges with the Zulay Orange Squeezer into the pot and stir.
Next add the cherries and raisins and stir with the Zulay Soup Ladle. They might need more sugar, but I like to have them just sweet enough to cut the bitterness of the berries and bring out their wonderful tart flavor.