My best friend Susan's cranberry sauce is an out-of-sight Thanksgiving or Christmas meal condiment. For a real treat, she recommends using the leftover sauce as a topping on apple pie.
3 bags of cranberries
3 cups of water
1 1/2 cups Sucanat
3 oranges, zested, peeled and finely chopped
orange zest
6 medium apples, peeled and chopped
1 tsp. ground cloves
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1/2 cup walnuts, finely chopped
Place cranberries, water and Sucanat in a large pan and bring to a boil. When the Sucanat has dissolved and most of the berries have popped, reduce the heat and add the diced orange, orange zest and apples. When the apples are almost cooked, add the spices and walnuts. Simmer until done. Chill and serve cold.
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