Perfect Cranberry Sauce
Maple syrup, salt and cloves add a little backbone to this tradiitonal sauce.
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fresh cranberries (8 oz, 227 g)
kosher or sea salt
zest and juice of one orange
Put all ingredients in a pot, and bring to boil over high heat. Put a lid on and cook over medium heat. When you no longer hear the cranberries popping, about 5 minutes, turn off the heat.
Remove from heat and let cool to room temperature.
Cranberry sauce is lovely stirred into plain yoghurt or on top of plain cheesecake.