Thanks to the northern U.S. and parts of Canada — the primary growing areas for commercial cranberries — many of us have easy access to fresh, tart cranberries for making cranberry sauce, which happens to pair perfectly with turkey and dressing.
I found this recipe at a little mountain retreat, where they served it alongside both turkey and pork. It has become a favorite on our holiday table, and one recipe makes enough to share at multiple holiday potlucks. If you have any leftover, add a generous dollop to cooked apples or sweet potatoes.
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• 3 cinnamon sticks
• 1 tablespoon whole cloves
• 1 can (20 ounces) crushed pineapple, drained, juice reserved
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1-1/2 cups sugar
• 1 pound fresh cranberries
• 1 cup white raisins
• 1 cup whole blanched almonds, optional
• 1 cup pecan pieces, optional
1. Tie cinnamon sticks and cloves into bundle using cheesecloth.
2. Combine reserved pineapple juice with orange juice concentrate and enough water to make 2 cups. Pour into large pot over medium heat. Add sugar and spice bundle, and bring mixture to boiling. Reduce heat, and simmer for 10 minutes, stirring often, until sugar is dissolved.
3. Add cranberries and return to boiling. Boil for 5 minutes, stirring frequently. Stir in raisins and pineapple. Reduce heat and cook for 10 minutes, stirring occasionally.
4. Stir in almonds and pecans. Remove spice bundle.
5. Remove from heat and cool completely at room temperature. Cover and refrigerate until thoroughly chilled.
6. Serve cold.