Everyone has their favorite Thanksgiving side dish.  Mine is cranberry sauce.   More specifically, my Mum’s cranberry sauce.  It’s so freaking good, I dream about it year round.  This is not an exaggeration.  Anytime I serve it, my friends beg me for the recipe.  It’s super simple to make and can be prepared days in advance.  In fact, it’s even better once it sits for a day or two.  Oh, and it smells amazing as it simmers on the stove—it sure as hell beats out any fall candle you can buy.  Enough gushing.  Here’s the recipe for best damn cranberry sauce you will ever have.

12 oz bag of fresh cranberries, washed and picked through to remove any rotten berries in the bag

1 large Granny Smith apple, diced (DO NOT PEEL!)

1 pint (16 oz) orange juice (store-bought is totally fine)

1/2 cup granulated sugar

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1. Combine the cranberries, diced apple, and orange juice in a medium-sized saucepan.  Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.  Simmer the sauce, stirring occasionally, until the fruit becomes tender, about 20 minutes.  You will occasionally hear popping sounds as the cranberries begin to burst.

2. Add the sugar to the sauce.  Stir to combine and let it simmer until thickened, about 10 minutes.

3. Remove the pan from heat and stir in the cinnamon and cloves.  Allow the cranberry sauce to cool, then transfer it to a container and chill it until you are ready to serve.

Makes about 4 cups