Cranberry Sauce with Cider and Cinnamon

This easy, delicious sauce is based on a recipe from Thanksgiving, a Williams-Sonoma cookbook that’s a great resource for the holiday, and always pleases the crowd. This version is slightly tart, but you can add sugar to taste if you prefer.

In a large saucepan, combine two cups of apple cider, two cups of sugar, one cup of water and one 3-inch cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add two 12-ounce bags of fresh cranberries and bring to a simmer.

Cook, stirring occasionally, until most of the cranberries burst, about 10 minutes. Let cool to room temperature. Transfer to a bowl, cover and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.

Serves eight-10.

This article appears in the November 2010 issue of Pittsburgh Magazine

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