Many of you asked for Teresa’s cranberry sauce recipe after I shared that it is my favorite side dish at Thanksgiving, so here it is — my absolute favorite combination of sweet and tangy:

Spiced Cranberry Sauce

• 4 cups (or 1 package) fresh cranberries
• 2 cups sugar
• ½ cup Port (or water)
• ¾ cup orange juice
• 1 Tbsp. fresh orange rind
• 2 sticks cinnamon*
• 1 tsp. whole cloves

METHOD:  Sort and wash berries. Set aside. In a medium saucepan, combine sugar, Port (or water), orange juice, orange rind, cinnamon and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. Add cranberries and boil without stirring very much until all berries have popped. Remove from heat, skim off the foam (if you wish, not necessary) and cool. Keeps well in a covered container in the fridge.

(*Note: Some people may prefer to tie up the cinnamon sticks and cloves in a cheesecloth bag and then discard the bag and spices at the end of cooking. I prefer to leave the spices whole in the cranberries and let my guests pick them out.)