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Happy early Thanksgiving. I wanted to say thank you to those of you who have been reading and commenting on my blog or who subscribe to my newsletter.

Like many of you, I have been busy in the kitchen this week. Among my projects were two versions of cranberry sauce. One is spiced with what I think of has the ‘holiday spices’ and the other is a more traditional version, though with much less sugar than you will see in many recipes. I hope you enjoy them.

Spiced Cranberry Saucecranberry
This recipe would be great as a pumpkin pie or ice cream topping or served with goat cheese and crackers.

Ingredients:
8oz cranberries
8oz frozen cherries
1 c orange juice
1 tsp cinnamon
Pinch each of cloves and ginger
1 Tbl honey (optional)

Directions:
Combine ingredients in a medium saucepan and bring to a boil.
Reduce heat to low and simmer for 20 minutes or until the cranberries begin to burst
Taste and sweeten to taste (warning, it will be VERY hot).
Mixture will thicken as it cools.

Cranberry Sauce
Traditional cranberry sauce flavor with much less sweetener
Ingredients:
8oz cranberries
8oz frozen cherries
1 c apple cider
1tsp orange zest
4 Tbl honey (optional)

Directions:
Combine ingredients in a medium saucepan and bring to a boil.
Reduce heat to low and simmer for 20 minutes or until the cranberries begin to burst
Taste and sweeten to taste (warning, it will be VERY hot).
Mixture will thicken as it cools.

A Thanksgiving Gift of Cranberries
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