1 bag fresh Organic Cranberries, washed & drained
Fresh Organic Orange Juice or Ojai Pixie Tangerine Juice- enough to cover the cranberries in a pot
1 c. Sugar
1 Cinnamon Stick
4 whole cloves
Ojai Jalapeño Jelly
Put the cranberries in the pot, cover with juice, add sugar, cloves & cinnamon stick. Over medium heat, bring to a slow boil- listen for the cranberries to ‘pop’- lower the heat a little, then once you’ve heard lots of cranberries ‘pop’, remove from heat, let cool. Set aside the cooked cloves.
You can add a few tablespoons of Ojai Jalapeño Jelly for some zing~ it tastes wonderful as a garnish with Roasted Turkey.
This cranberry sauce is festive served in a small, hollowed-out pumpkin & garnished with the cinnamon stick.
DON’T forget to save the ‘left over’ liquid for future holiday martinis- it has such a great flavor! I toss the leftover cloves in the mix for added flavor.