Uncle's Cranberry-Orange Sauce

Ah the holidays. All that stress and eating like you're actually going into hibernation! In all seriousness, I'm not particularly religious but for reasons too complicated to go into here, I do enjoy the holidays. For me it's an excuse to get together with my friends and family and make a big mess of delicious things. Feeding people is, for me, a sign of affection. So, if I've cooked for you, it means something. 

Today's recipe is one that gets me right in the feels and makes me feel like I'm not 3,300 miles away from home. It's my Uncle's homemade cranberry sauce with orange. Now, I know some people don't like orange in their cranberry sauce because it's easy for the sharp citrus to mask the wonderful tart and sweet of the cranberries. Uncle's secret is using the fruit of the orange, as opposed to dumping a bunch of zest in there. The result is much more subtle and complementary. I love this stuff and will keep it in the fridge as long as humanly possible and put it on everything. Toast, sandwiches, ice cream- go crazy! 

(The raw materials.)

• 1lb (4 cups) cranberries washed and inspected (fresh is best)
• 1 1/2 cups sugar
• 1 cup water
• 1 whole orange (peeled, deseeded, food processed to mush)
• 1/4 teaspoon ground cloves
• Sprinkle of cinnamon

1) Bring sugar and water to a boil.
2) Add cranberries, orange, and cloves.
3) Simmer over high flame stirring frequently.
4) When the berries start to pop then you're getting there. 

(I know you can't hear it, but they ARE popping. Trust me.)

5) When they stop/ slow down it pot will foam up. (I didn't get a picture of this because it happened REALLY suddenly.)
6) Turn heat off and sprinkle with cinnamon. Stir and let cool before storing.

A couple notes:
- You can add chopped nuts for a variation. 
- If you're using frozen berries then you pretty much will have to blend the sauce, either in a blender or using an immersion blender.