• 1 cup sugar
• 1 cup water
• 1 (16-ounce) bag fresh cranberries
• 1 cup chopped apple
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup Grand Marnier
• 1/2 orange, juiced (you can also add orange zest and little bits of orange if that’s your fave!)
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Makes 4-5 cups.

• 1 bag fresh cranberries (1 pound or so)
• 1 C Sugar
• 1 C Water / port

Boil water, add sugar, stir, add cranberries, stir, boil 5 minutes (the skins will pop on the cranberries), refrigerate overnight (it thickens up in the fridge). After removing from the stove, I fold in a small can of drained mandarin oranges (you can stir in whatever you think you would like), and I squeeze a little juice of one of whatever I have in the fridge (lemon, lime, or fresh orange). Save a few fresh cranberries to garnish with.