I started working on a spicy cranberry sauce back in 2010, and I really like this recipe that is an amalgamation of many ideas. It's a hit on Thanksgiving and great with leftovers, and it just takes a little time. It's not that spicy, and it tames with time. I hope you like it!
Mix it all together in a saucepan over medium heat.
Cook for for two to three hours, until the consistency starts to feel a little thick and the cranberries have cracked open. 120 Minutes
Refrigerate overnight and you are set!
Serving Size 1/3 Cup