One of the best things about Thanksgiving is homemade cranberry sauce. This version has a twist that makes it extra special. Ingredients 1 12 oz. bag fresh or frozen cranberries ½ cup pure maple syrup Zest of 1 medium orange Juice of 1 medium orange ¼ cup water ¼ tsp ground cinnamon Instructions Place the cranberries in a colander and rinse with cold water. Discard any shriveled or damaged berries. In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, and water. Bring to a boil over medium-high heat, then lower the heat to low and simmer, stirring occasionally, until the cranberries have broken down and thickened into a compote, about 20 minutes. The cranberries should pop. Remove the cranberry sauce from the heat and stir in the cinnamon. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. The sauce will continue to thicken as it cools. (Recipe adapted from Two Peas & Their Pod)
