When we were kids, my sisters and I would traditionally eat cranberry sauce (the deliciously gelatinous canned variety), and then drink milk directly afterwards. If you've ever done this, you know the torture that ensues. I don't know what happens when those two things combine in your mouth, but it is downright wretched. I'm pretty sure it was one of the things that got Guantanamo shut down. Check out this sweet picture of me enduring the ritual way back when...
and, just to answer the question I know you ALL have.. no, I wasn't a full time model in high school. I know, it's shocking. ha!
Fortunately for me and my sisters, Thanksgiving this year didn't include canned cranberry sauce or milk, so the tradition had to finally come to an end. Our cranberry sauce is Joe's special dish each year, and it's deeelicious. Fresh cranberries, orange juice, and a spice sack (no, not THAT kind of sac. pervs.) It's super simple, and you can make it a day or two ahead of time.. in fact, I suggest you do for better flavor kapow-ness!
Cranberry Sauce
2 cups fresh cranberries
1/2 cup orange juice
1/4 cup water
2 1/2 whole cloves
2 1/2 whole allspice berries
1 1/2 cinnamon sticks
1 cup sugar
Place fresh cranberries and water and OJ in a medium saucepan over medium heat. Wrap cloves, allspice berries and cinnamon sticks in a spice bag (like cheesecloth). Place the bag in the water with cranberries. Cook until cranberries begin to burst, about 10 minutes. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrig 8 hours, or overnight.
