Maybe it's my Massachusetts roots, but I really love cranberries. Cranberry juice, cranberry bread, and cranberry sauce. My usual recipe is made with cranberries, apples, celery, and plenty of cinnamon. I've always preferred it to the standard cranberry-orange, but it can be a bit sweet. So when I saw Carol Peterman's recipe for Spiced Cranberry Sauce on her blog (which, btw, is filled with wonderful food and helpful information), I immediately put it on the Thanksgiving menu.
- The recipe comes together very easily.
- I ground my own allspice and cloves (with an electric coffee grinder that has become a dedicated spice grinder)
- Juicing the ginger in a garlic press was very cool.
This is good, good, good! I love how the ginger and vinegar cut the sweetness. It was good and spicy and filled with cranberry flavor. Thanks, Carol, for the fabulous recipe!