Orange Ginger Cranberry Sauce

Is it a little excessive to make an entire Thanksgiving dinner for just two people? Probably.

Well, actually, yes.  Because there's no way on earth we can eat an entire ten pound turkey. But no one can stop us from trying because this is America.

Anyway. I am ECSTATIC to be back around my sharp knives and cutting board and shiny red mixer and millions of beautiful hand-me-down pots and pans and I have already started the madness.  Yesterday I made fudge.  Today I made the brine for the turkey (I used the recipe from PW). A pumpkin pie is currently in the oven. And I invented my own cranberry sauce recipe because I couldn't find exactly what I wanted online. All cranberry sauces are basically really simple, but this one turned out pretty damn good if I do say so myself.

Orange Ginger Cranberry Sauce

1 bag fresh cranberries
Zest and juice of 2 large oranges (separate)
3 tablespoons grated fresh ginger
1 tsp olive oil
1/2 cup sugar
3/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp ground cloves

Wash cranberries and inspect for stems and squishy berries. Discard anything icky.

In a large sauce pan, briefly heat olive oil over medium heat. Add ginger and orange zest and cook until they begin to sizzle.  You don't want them to heat too dramatically or start to change color at all, just to get nice and hot.

When ginger and zest are hot, add the juice of two oranges and stir in the sugar, brown sugar and honey. Allow to dissolve slightly.

Add cranberries and bring to a boil over medium-high heat.  When the mixture boils reduce heat to medium and continue to stir it until the cranberries start to pop and become soft.

Add cinnamon and cloves. Simmer for five minutes or until the sauce thickens, stirring occasionally. Give it a taste and make sure it's not too tart; add sugar or spices as necessary.

Allow to cool completely. I dare you not to eat this on a turkey sandwich. I dare you.