4 cups of fresh local cranberries
1/2 cup of Port
1 1/2 cups of water
2 whole cloves
zest of 1/4 of an orange
1 2/3 cup of sugar

Wash and pick any stray stems off of the cranberries. Add the port, cloves, orange zest and water to a medium sized saucepan. Dissolve sugar in the liquid over medium heat.

Remove the cloves.

Add the washed cranberries and cook until the berries begin to pop.

Take a fork or potato masher and gently crush the berries a little more (to your liking chunky or smoother).

Cook uncovered over medium heat for about 20 minutes.

You can then either put the sauce in jars in the refrigerator (after they have cooled to room temp.) or you can hot water process the jars for 15 mins. if you want to have them "shelf stable".

Happy Thanksgiving!