Citrus Spice Cranberry Sauce

This year my parents joined us for Christmas Eve and Day and we had a great time cooking the Annual Feast.

Here is our menu:

Roast Turkey
Apple Onion Stuffing

Citrus Spice Cranberry Sauce

Roasted Yams with Pecan-Orange Topping

Green Bean Casserole

Honey-Thyme Carrots

Whipped Potatoes with Turkey Gravy

Cranberry Fluff Salad

Rolls

We tried to have a lot of vegetable and fruit dishes because we had a vegetarian in our midst.  The Citrus Spice Cranberry Sauce is a new innovation this year, and is totally crafted by Jeffrey.  Everyone who's tasted it has wanted the recipe, so here it is!

Jeffrey's Citrus Spice Cranberry Sauce

zest of 2 oranges and 1 lemon

juice from the 2 oranges

3 12-ounce bags of fresh cranberries

2 cups sugar (or sugar substitute)

1 8-ounce can crushed pineapple in its own juice, undrained

2 6-ounce cans pineapple juice

1/16th teaspoon ground cloves

1/4 teaspoon ground cinnamon

Zest the citrus fruit, and juice the two oranges.  In a Dutch oven, combine all and bring to a boil.  Using a slotted spoon, stir frequently and as the berries pop, crush them against the edge of the pan.  Cook until the berries have mostly dissolved and the mixture has thickened and turned a deep red color. Transfer to a bowl to cool and serve.  

We generally use Splenda to make the sauce more diabetic-friendly.  This is great with both poultry and ham.