It’s that time of year when we all start pulling out our favorite recipes to begin planning for our Thanksgiving celebrations.  I was never a fan of cranberry sauce until my Rooster (who’s the cook in the family) made this recipe, and now it’s my favorite.  I’ve asked him to make these cranberries for Thanksgiving, Christmas and Easter.  They taste great warm or cold and I just can’t get enough.  I’ve even had the poor guy scrambling to find cranberries when my craving has happened to be out of season.  This easy recipe is from one of our favorite cookbooks, Cooking Secrets of the C.I.A. by the Culinary Institute of America.

Spiced Cranberry Sauce

12 oz. bag (3 cups) fresh or frozen cranberries
½ cup port wine
¾ cup sugar
2 Tbsp fresh minced onion
1 tsp fresh minced garlic
1 tsp grated lemon zest
1 tsp grated orange zest
Juice of 2 oranges
Juice of ½ lemon
1¼ tsp dry mustard
¼ tsp ground ginger
⅛ tsp cayenne pepper
Pinch ground cloves
¼ tsp salt

1. Rinse cranberries and remove any imperfect berries, stems or leaves.
2. Combine all ingredients in a 1-quart saucepan.  Cover and bring to a boil over high heat.  Reduce heat and simmer lightly for 5 minutes.  With a fork, press the berries against the side of the pot until they are all crushed.  Remove from heat.
3. The sauce can be served immediately, or covered, cooled and reheated for later service.  It can also be served chilled, with cold appetizers.

Makes 3 cups or 10 servings.