CRANBERRY SAUCE

By porklion

I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm".

Ingredients

• 4 cups fresh cranberries, picked over & rinsed
• 2 cups Splenda sugar substitute or 2 cups sugar
• 6 tablespoons water
• 6 tablespoons fresh orange juice
• 1/4 teaspoon salt
• 2 inches fresh ginger, peeled & cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)
• 1 orange, zest of
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon allspice

Preparation

Step 1

1 Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest. 2 Bring to boil and cook about 10 minutes or until all berries have burst. 3 Remove from heat and allow to cool 1/2 hour. 4 Remove ginger pieces and add cinnamon, ground cloves and all spice. 5 Blend thoroughly and allow to cool completely. 6 Put in covered bowl and refrigerate until ready to use.