Cranberry Sauce

Wash, drain and pick through the cranberries to remove bad ones. Place the berries in a saucepan add the cider (or water) and cook over a medium heat until the berries have popped. This should be done at a low simmer and not boiling.

Reduce the heat to low and add the sugars, the spices, the orange zest and juice and stir until the sugar is melted. If you have some berries that have not popped you can mush them while you are melting the sugars.

When the sugars have melted, remove the pan from the heat, add the vanilla and stir. The sauce will thicken as it cools. Once cooled cover and refrigerate.

You can really change this up with some different flavors; I’ve added honey, orange marmalade, mango nectar, different liquors and apples.