Fresh cranberry sauce is super easy to make, and beats the heck out of the canned stuff!
Confit of cranberries
3/4 lb. cranberries
1/4 lb. dried sour cherries
2 c. pomegranate juice
1/2 c. granulated sugar
grated zest and juice of 1 orange
To make the confit, place the cranberries in a saucepan with the rest of the ingredients. Bring the mixture up to a very gentle simmer, give it all a good stir and let it barely simmer without a lid for about an hour, stirring from time to time. What you end up with is a concentrated mass of glazed cranberries which tastes absolutely wonderful. Remove it from the heat, leave to cool then spoon it into a serving bowl and cover until needed.