Thanksgiving Delights: Jacqueline’s Cranberry-Orange Sauce Recipe

From casual plans to a potluck delight with good friends, this Thanksgiving recall the true meaning of the holiday.

Photo by Jacqueline deMontravel

It always seems that the words “worst ever” begin to spring up during the Thanksgiving season. Historical travel delays, escalating prices and limited supplies of pumpkins thanks to a particularly rainy crop season—the holiday is feeling an incremental annual strain just like the polar icecaps and California’s deficit.

But a few years ago, Thanksgiving day turned into evening, and conversation never lulled. Reserve bottles of wine were called upon, and guests hesitated to leave until the late hour summoned the end of a memorable holiday.

For a memorable holiday of your own, try this delicious cranberry-orange sauce that will leave your guests excited for leftovers.

Photo by Jacqueline deMontravel

Jacqueline’s Cranberry-Orange Sauce

¾ cup sugar
4 Tbsp. honey
1 tsp. cinnamon
½ tsp. cloves
½ cup water
½ cup pure orange juice
1 package of cranberries

Combine sugar, honey, water and juice in a sauce pan and bring to a boil. Add cranberries and spices, reduce heat
and simmer for 10 minutes. Stir occasionally.
Makes 2¼ cups.

Written and photographed by Jacqueline deMontravel

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