Burnin' Beak Citrus And Spice Cranberry Sauce 

A classic side dish served at Thanksgiving and Christmas, fresh cranberry sauce gets a spicy kick from our Burnin' Beak Mild or Hot Habanero pepper jelly. 

This recipe is exceptionally good with its cinnamon and cloves, lemon and orange zest and Cointreau. The Cointreau, an orange flavored liquor, gives this cranberry sauce richness and depth of flavor. The citrus zests give it a bright pop. And, the cinnamon and cloves add some spicy, earthy notes. 

Our favorite way to serve it is aside roasted turkey but it's also a wonderful compliment to chicken, Cornish hens, duck, quail or pheasant. Stuffing, mashed potatoes and fresh, sauteed green beans would really round out the meal.

If you've never made your own cranberry sauce, this is the recipe for you. It's really easy and fool-proof. You'll ditch the canned stuff for good!

Ingredients:

12 oz bag fresh cranberries, rinsed
1 peeled diced granny smith apple
1/2 T fresh, peeled and minced, ginger
1 cup sugar
1/2 cup Cointreau liquor
1/2 cup water
1/4 tsp each ground cinnamon and ground cloves
1/4 cup Mild or Hot Habanero pepper jelly
Zest of 1 lemon and 1 orange

Preparation:

1. Place cranberries, granny smith apple, ginger, sugar, water, cinnamon, cloves and pepper jelly in a saucepan over medium heat.

2. Bring to a boil, reduce heat and simmer until cranberries start to pop, about 10 minutes.

3. Off heat, stir in grated zest of 1 lemon and 1 orange. Chill in refrigerator until ready to serve.