Cranberry Sauce

For some, the sludgy, gooshy sound of a ribbed cylinder of Ocean Spray cranberry jelly sliding out the can is the very essence of Thanksgiving. For others, fresh cranberry sauce made with the fruit of the New Jersey Pine Barrens bogs can't be beat.

To make about 1.5 quarts of cranberry sauce, you need 2 pounds of cranberries, two apples, an orange, sugar, and spices. Rinse the berries and pick out any duds, then put them in a big pot with about a cup of sugar and a cup of water. Heat over medium flame until it starts to boil up.

Simmer on low heat as the berries break down, adding in chopped apples and slices of orange. Add in ground spices like cinnamon, clove, and nutmeg. Stir occasionally, adding a bit of water if things get too sticky.

Keep simmering until the mix has the consistency of a jam, and then pull whatever remains of the orange slices before transferring to a bowl to cool. Serve warm or cold as desired.

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