Holiday Rewind: Sweet and Spicy Cranberry Sauce

Okay. Post two of the holiday rewind. Today's post is about cranberry sauce. It's sad that, more often than not, cranberry sauce is depicted by this can-shaped gelatinous blob that you cut into slices and mash onto a piece of turkey during Thanksgiving dinner. There is nothing saucy about it. So this year, I was set on making an actual cranberry SAUCE that could reinvent the expectation of this holiday classic.

The great twist to this sauce is that it has a bit of a spicy kick to it. But of course, if you're not a spicy fan, you can follow the recipe the same way but omit the cayenne pepper. I made both versions (spicy and non) for Thanksgiving and they were both a hit!

Since the holidays are long gone, please don't feel like you have to use this sauce in the traditional Thanksgiving way. You can also use this sauce as a glaze for chicken or a pork roast. Or you can use it like jelly in a sandwich. Really, the possibilities are endless! After the holiday, I mixed some of the cranberry sauce with some cream cheese and plain yogurt to make a sweet and tart crepe filling. It was delicious! So please, don't restrict this recipe to your holiday dinners only. Enjoy this recipe for the whole season.

Sweet and Spicy Cranberry Sauce

Ingredients:
3/4 pound fresh or frozen cranberries
1/2 cup packed light-brown sugar
2 whole cloves
1/3 cup water
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
a dash of salt

In a medium saucepan, bring cranberries, brown sugar, cloves, and water to a rapid simmer over medium heat. Cook until berries burst and mixture becomes syrupy--about 10 minutes. Stir in cayenne pepper and lemon juice. Season with salt. Serve at room temperature.