Spiked Cranberry Sauce

Cranberry sauce isn't a dish that I have to have for Thanksgiving dinner. I mean it isn't as important as mac and cheese, stuffing, and candied yams for instance but I do enjoy a bit with my turkey. If I do have it as a part of my Thanksgiving dinner, I would rather make it myself than purchase it in the grocery store. Cranberry sauce is very easy to make and it only takes about twenty minutes. Cranberries are a good source of vitamins (especially Vitamin C) and fiber. They're considered to be a superfood because of their antioxidant properties and nutritional value. This recipe includes Triple Sec but if you want to make it non-alcoholic you just need to add more orange juice. The great thing about homemade cranberry sauce is that you can make it up to a week before Thanksgiving and store in the fridge until turkey day. It can be one less thing to make actually make on Turkey Day!

Ingredients for Cranberry Sauce

12 oz bag of fresh cranberries

1 cup of white sugar

1/2 cup of brown sugar

1/4 cup of orange juice

1/4 cup Triple Sec

Directions to Make Cranberry Sauce

1. Wash and sort the fresh cranberries. Remove all of the bruised ones.

2. In a medium size saucepan, combine the cranberries, sugar, orange juice and Triple Se.

3. Bring to a boil, then reduce heat to simmer and cook until the cranberries pop.

4. Stir in a pinch of cinnamon. You can also add a pinch of ground cloves and orange zest for extra flavor.

5. Remove from the heat and place in a bowl to cool. The sauce will thicken as it cools.

6. Store in the refrigerator until ready to use.