Why do I love cranberry sauce?  Let me count the reasons why.  It’s tart, it’s fresh, it’s festive and bright, and can be used a million different ways.  While I always make homemade cranberry sauce for Thanksgiving, this year’s batch was particularly special because I made it for both my family’s Thanksgiving and the “friendsgiving” dinner I hosted for the seven lovely members of my euchre club.  The sauce was such a hit with my friends that I even took the time to write out the recipe and instructions in a lengthy group email that included all of the Thanksgiving recipes I prepared for the dinner.  And, one friend’s gracious compliment of making every single recipe for her family’s Thanksgiving is, in part, what inspired me to revamp my blog and share my recipes with more people.

Some may find cranberry sauce to be just another traditional side dish on the Thanksgiving table, but the recipe I’ve used for years has a subtle spiciness and a hint of citrus that makes it stand out among everything else on the table.  I’ve included the original Rachael Ray recipe below along with many ideas of how to use cranberry sauce for more than just an accompaniment to turkey.  Especially during the holidays, cranberry sauce is great to have on hand for last minute appetizers and desserts.  I had a small get together at my house the night of Christmas, and guess what I had on hand?  Cranberry Sauce!  I used it for cheese and crackers and as a topping for plain cheesecake that was sitting in my fridge.  Next year I might even jar up the cranberry sauce and give it away as gifts!

What I used:
1 cup water
1 cup sugar
1 cinnamon stick
2 teaspoons finely chopped fresh ginger (I use 1 teas dried, ground ginger b/c I always have it on hand)
2 teaspoons orange zest
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 (12 oz) bag fresh cranberries

Optional:  2 rosemary sprigs (removed shortly after adding the fresh cranberries)

How I made it:
In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries (I usually remove the cinnamon stick at this point, but you can leave it in until the very end for a stronger flavor) and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.

Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.

My favorite uses for cranberry sauce:

• served atop a cracker and a slice of white cheddar cheese
• as a spread on a turkey sandwich
• mixed with vanilla yogurt, topped with granola
• as a topping over plain cheesecake