Marnie posted a link on twitter to this recipe on the Food Network this morning and even though we’re not celebrating Thanksgiving until Friday this year, I went ahead and immediately made some changes and tossed my berries in the oven. Just over an hour from start to finish, this sauce can be made quite a bit in advance (the recipe says it keeps a few weeks in the fridge) and takes almost no active time. The result is a rich sauce, tangy and sweet, with just a hint of spice. Perfect for any dinner, and you can easily adapt the flavors to suit your meal. You could try changing out the juice and almond extract for tequila and cayenne pepper, with lime zest in place of the orange for a spicy kick on your turkey.
Baked Cranberry Sauce (adapted from the Food Network)
1 12 ounce bag of cranberries, fresh or frozen and thawed
between 1 and 1 1/8 cups sugar, depending on how sweet you like it.
1/4 tsp cinnamon
1 tablespoon orange zest
1/4 cup orange juice
1/2 teaspoon almond extract.