Honestly, I didn’t measure anything very carefully, but just tasted it and added things until I liked the flavor. But, it turned out so well, I at least wanted to have a record for next year of what I put in. I think this kind of thing is best made tasting as you go anyway, since what it needs will depend on the flavor and sweetness of your cranberries.

Cranberry Sauce

This is a rough outline of a recipe. These are the ingredients I use, but the amounts will need to be tweaked, depending on your taste and the tartness of the cranberries. I think I ended up with more spices than this, but this is a place to start – it’s easier to add more than to take some away!

Makes about a pint

3/4 of a bag of cranberries (3-4 cups)
1/4 c of brown sugar, plus more to taste
zest of one orange
1 T grated ginger
1/4 t cloves
1/2 t cinnamon
1/4 t allspice
1/4 t fresh grated nutmeg

Combine cranberries, brown sugar, and a couple tablespoons of water. Cook over medium heat. Once it starts bubbling and the cranberries break down, turn down to a simmer and add the orange zest and spices. Simmer until the cranberries are cooked down and falling apart, tasting to adjust the sugar and spices.