Growing up, I used to love eating cranberry sauce. Every time Thanksgiving came around, I couldn't wait to feast on this beautiful, cylindrical, magenta blob that was scooped out of a can and sliced into circular chunks. Since then, my tastes have adapted and I prefer something a little bit more natural looking. To me, cranberry sauce is still a key piece in a Thanksgiving meal, and I still look forward to eating this tangy sweet treat.
This cranberry sauce recipe is far from its canned cousin. It uses fresh cranberries which are cooked into a sauce with sugar and water. The sauce is then strained through a fine mesh strainer to remove the skins, which creates a nice smooth sauce. Removing the skins also keeps the sauce from having a somewhat bitter taste. To add some body and texture back into the sauce, diced apples and slices of Mandarin oranges are mixed in. The orange slices also lend the sauce some nice citrus notes. Finally, ground cinnamon is mixed in to give it that nice spice flavored aroma! The result is a flavorful compote that you can smother all over your turkey, or everything else for that matter! Long live cranberry sauce!