For Thanksgiving I finally made cranberry sauce from scratch. I'll never to back to the canned goods… The leftover sauce makes a moist and festive cranberry quick bread.
Cranberry Sauce (adapted from Epicurious.com)
Rinse and cook 1 12 ounce package of cranberries with 1/2 cup honey, 1/4 c. water, approx. 2 Tbsp. brown sugar (sweeten to taste), 6-8 whole cloves, 2 cinnamon sticks and nutmeg (preferably grated, but ground will do) for about 10 minutes, until the berries begin to pop.
Remove from heat and allow to cool. Mash slightly with a potato masher. As an option add zest of orange.
Can make up to two days ahead and store in the refrigerator although serve it at room temperature.
Left-over cranberry sauce makes a great holiday cranberry quick bread.