Blood Orange Cranberry Sauce

  • 3.5 Cups Organic Fresh Cranberries
  • 4 Small Blood Oranges
  • 2 Tablespoons Water
  • 5 Whole Cloves
  • ½ Cup Local Raw Honey
  • Ackermann's Pure Bourbon Barrel Aged Maple Syrup.  


Peel and remove pith from oranges and slice in quarters – squeeze them over and into your saucepan (to get all the yummy juice and drop the remainder of the oranges into the saucepan).  Add the cranberries, water and honey.  Simmer over low to medium heat.  Stir occasionally and when the cranberries start popping and the skins split stir some more.  As the cranberries cook the sauce will thicken – about 10 minutes.  Remove from heat when thickened and remove the cloves.  Biting into a whole clove is not a treat.  Serve warm or at room temperature and drizzle the maple syrup on top – about a teaspoon.  You can always add more syrup or honey to taste.  Try Ackermann Farms Plain Maple Syrup or Rum Barrel Aged too!  You can serve this with poultry, you can serve it warm over So Delicious Coconut Milk Ice Cream or over a slice of brie cheese and bake at 375 degrees until cheese is melted.