Spicy Cranberry Sauce
Combine and cook about 8 min until skins pop:
2 c. fresh cranberries (one bag) (also works with frozen)
2 T. water
Stir in: 2 T. grated orange peel (can used jarred, but fresh is best)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 c. sugar (now Splenda)
Bring to a boil, loser the heat and cook about 1/2 hour.
This can be served warm or cold. It does thicken up perfectly when you chill it. You can serve it with poultry, pork or even as a ham glaze.