cranberry sauce

My family's favorite version of the Thanksgiving classic.  I'll usually can a batch or two around the holiday and use it throughout the year, especially in chicken and turkey lunch sandwiches.

Makes 7 to 8 cups.

Ingredients:
1 orange
2 apples that cook well (I use Gala)
6 cups fresh cranberries
2 1/2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Directions:
Squeeze the juice from the orange and set the juice aside. Remove the orange zest with a flat peeler (some white peel is fine) and then dice finely. Quarter the apples and remove the core; slice the remainder finely, and then chop slices into wedges. Sort the cranberries, discarding any soft ones.

Add everything into a saucepan: orange juice, diced orange zest, apple pieces, cranberries, sugar and spices.  Bring to a boil over high heat, then lower heat and simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, about 15 minutes. Cover while simmering or stir in a few teaspoons of water or orange juice if it dries out.

Adapted from the Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).