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Heirloom Cranberry Sauce

Cranberry Sauce A number of years ago when I began hosting Thanksgiving dinner at our house, I decided I wanted to make my own special cranberry sauce for our family gathering. Even though I don't eat turkey, my family does, and there is nothing quite as beautiful or as traditional as having a bright red bowl of homemade cranberry sauce on the table.

The recipe below was one I created with a lot of experimentation and inspiration. It is a favorite at our house and later became a holiday favorite with the patrons at our bakery.

The combination of cranberries, orange and apricot transforms this simple condiment into a sublime experience. It is easy to make and will keep in the refrigerator through the holidays. Enjoy this beautiful ruby treasure at your holiday gathering.

Heirloom Cranberry Sauce

1 bag fresh cranberries, washed
1 1/2 cups sugar
1 cup orange juice
1/2 cup water
1/2 cup orange marmalade
1/2 tsp. allspice
1/2 tsp. cinnamon
3/4 cup chopped dried apricots

Optional: 1/4 cup Grand Marnier Liqueur or Apricot Brandy

Wash the cranberries and set aside. In a heavy stock pot, add all the ingredients except the liqueur. Stir with a wooden spoon and place on medium heat. Allow the sauce to cook, stirring occasionally to ensure that nothing is sticking to the bottom. The sauce is ready when the cranberries begin to burst and it has thickened. Add the liqueur and stir.

Take the pot off the heat for a few minutes. Ladle the sauce into prepared glass jars. Refrigerate when cool. Garnish with some slices of orange or apricot.

If you want to up the immune system power punch even more, add 1/4 cup of dried elderberries to your sauce towards the end of your cooking time.