Whole Berry Cranberry Sauce
makes about 2 1/4 cups
1 (12-ounce) bag fresh cranberries
1/2 cup white granulated sugar
2 Tablespoons brown sugar
3/4 cup freshly squeezed orange juice
1/4 cup Cognac or Brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
pinch of kosher salt
In a medium saucepan, bring all the ingredients to a boil, reduce to a simmer and cook until the cranberries have burst and the mixture has thickened, about 15-20 minutes. Transfer the sauce to a bowl to cool. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!
Source: The Galley Gourmet