I found the inspiration for this cranberry sauce on the New York Times website. Over the years, I’ve tweaked it with some citrus and spices to make it even more delicious!

Ingredients:

• 24 oz (2 packages) fresh cranberries (about 6 cups)
• 1 ¾ cups lightly packed dark brown sugar
• 1 cup red wine (use one that you like to drink!)
• ½ cup water
• 3 Tbsp honey
• 4 (¼ inch-thick) slices fresh ginger
• Zest and juice of 1 orange
• 3 whole cloves
• ¼ tsp ground allspice
• pinch of salt
• ½ tsp fresh ground black pepper

Directions:

1. In a large pot over medium heat, combine all the ingredients, except the black pepper. Simmer gently until most of the cranberries pop and the sauce is thick and syrupy.
2. Remove the pieces of ginger (and the cloves if you find them – they can be a little intense to bite into!) and add the pepper. Chill well before serving.