Good TG dinner. Guest asked me for a recipe for the cranberry sauce we served. Videlicet:
1 bag of fresh cranberries
1 cup sugar
1 cup water
1/2 stick cinnamon or a few twists of a cinnamon grinder, or about 1/4 tsp ground cinnamon
a few twists of a nutmeg grinder, or about 1/8 tsp ground nutmeg
sharp paring knife or vegetable peeler
small serving dish
Using a sharp knife or vegetable peeler, peel the zest off an orange. Cut the orange in half.
Combine the sugar and water in the saucepan and bring to a boil. Allow to cook down about 1/4. Add the cranberries, orange zest, and spices. Bring back to the boil and then turn down to medium heat. Cook gently until the berries burst. With the slotted spoon, lift the berries out of the syrup and place in a dish. Pick out and discard the cinnamon stick and the orange zest (actually, this makes a candied orange zest that can be eaten or chopped finely and served over the berries or over ice cream).
Remove the seeds from the orange and squeeze the juice into the remaining syrup. Reduce (boil down) the syrup by about 1/3 to 1/2. Pour this over the berries. Cover and chill.