The Lonesome Road takes a couple of different turns when it comes to cranberries. One likes the jellied cranberry sauce in the can, you know the one - it makes that embarrassing noise as it sidles out of the can onto a plate, in a perfect log shape. The other one (that would be me) likes whole berry sauce, and I like flavors that accentuate and contrast with the tart flavor of fresh cranberries. That is why the following recipe is one of my all-time favorite preparations for cranberries.
Not quite a "sauce," this is more of a relish. Fresh lemony flavor combines with vinegar and sugar plus the whole arsenal of fragrant autumn spices to create a sweet and tart side dish that perfectly accompanies pork, duck and pheasant as well as turkey.
The original recipe is from one of my most cherished cookbooks, "Prairie" by Stephen Langlois. The cookbook is a collection of seasonal and regional recipes from the Chicago area (Prairie was located on Printers Row in Chicago but has since closed). Enjoy!
Add cranberries, lower heat and cook on low for 10 to 15 minutes or until the skins have cracked and the mixture has thickened. Store in a non-reactive container for at least 2 or 3 days before serving so flavors have a chance to blend. Makes 1 quart.