So all of the credit for this recipe goes to Erin Taylor, but I am posting it to kick off the Thanksgiving recipe call. We made it as a young women's class for our activity this week and it is delicious. The girls weren't very excited about making cranberry sauce (in fact I think their exact response was "ew, cranberry sauce?") but once we got it cooking, the aroma was so amazing and all of the girls loved it!
1 (12 oz.) bag cranberries
1/2 cup orange juice concentrate
1 cup water
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 Tbsp. grated orange zest
1/2 cup toasted, chopped pecans (optional)
Combine all ingredients except orange zest and pecans in a saucepan and bring to a boil over med-high heat. Reduce to meium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - about 10 minutes. Mash with a potato masher to crush berries. Stir in orange zest and pecans. Cook 5 minutes more (put the lid on to prevent the mixture from popping all over your kitchen). Set aside and cool slightly before serving.
Makes 2 1/4 cups - which is a lot of cranberry sauce!