Orange cranberry sauce

Serves 8 as a side

Prep time: approximately 30 minutes

This recipe is on the tart side of most American cranberry sauces (and certainly more tart that the gelatinous version in a can). I love it both for thanksgiving and to top baked brie, or as a condiment for a sandwich.

1 bag cranberries (12 oz)

2 navel oranges - juice and zest

1/4 cup honey, or to taste

1/4 t nutmeg, cloves, cinnamon, cardamom

salt and pepper

Add all ingredients with the exception of half of the honey to a small pan and then heat over medium heat. Cook until desired consistency, and taste. Because cranberries vary in sweetness dramatically, the amount of honey can also vary quite a bit. Add honey until you have reached the desired sweetness, then remove from heat.

Serve at room temperature or chilled. Fine to make a day or two ahead of time and refrigerate.