Cranberry Sauce

Fall is the best season.

Summer evenings are close. And spring mornings when the frost is finally gone are pretty amazing as well. Something about fall really makes me want to jump for joy; the smell of the leaves and earth, the bite in the air and the way I feel so grateful for every moment of sunshine.

Todd and I spent the day in the woods recently, a favourite fall activity for us. As I was off on my own, I heard a quite popping under my feet, when I looked down I noticed I was on the edge of a giant field of wild cranberries that were perfectly ripe.

I loudly apologized to any of the animals whose dinner I was about to raid, and started to pick. Todd joined me, and in no time we had a grocery bag full.

Cranberry sauce plays a really important role in my turkey dinners. I find it gives a nice acidic relief while eating an extremely rich meal. While I have a special place in my heart for the stuff from a can, there's nothing quite like sauce made from cranberries picked by your own hands (or from a bag from the grocery store.)

 Fresh cranberries-a jewel of the woods around here

Fresh cranberries-a jewel of the woods around here


  • 6 cups cranberries, rinsed
  • 1/2 cup orange juice
  • 1/2 cup water
  • rind of one orange
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 tspground black pepper
  • 2 cloves, ground
  • 1 cup brown sugar
  • 1 cup white sugar


  • Mix all ingredients in a large pot
  • Turn element on medium heat until boiling
  • Once boiling, turn down to low and simmer until the sauce is reduced by half and thick (around 1-1.5 hours)