Cranberry sauce is almost an evil necessity for every Thanksgiving table.  It’s either so tart you can’t eat it or so sweet it really belongs on the dessert table.  After a thousand years of trying to get the perfect cranberry sauce, I stumbled onto the secret. Aleppo peppers!  Yes, Aleppo.  I know what you are saying – “It’s going to be hot!”   Well, you are only half right.  Yes, it is a bit warmer but the heat is a great off-set to the sweet and tart.  Plus, you have the added bonus that it goes perfect on that turkey sandwich you are already planning for Friday.

Kicked Up Cranberry Sauce

1 12 oz. bag whole cranberry’s, picked and washed

juice of one orange

zest of one orange

1/2 t cinnamon

1/2 c granulated sugar

1 t dried chili pepper flakes (you can get any variety, I prefer the Aleppo peppers)

Place all the ingredients in a small, non-reactive sauce pan and turn to medium heat.  Stir occasionally until the cranberry’s start to pop.  Adjust the seasonings and continue to cook until the sauce has reduced slightly and thickened (when you draw a spoon across the bottom of the pan, can you see the bottom of the pan?  Mine took about 15 minutes).  Remove from heat and allow to cool completely.  Refrigerate until ready to use.

Any specialty spice shop will have a large selection of crushed peppers.  I get mine at Savory Spice Shop.  You can visit them at www.savoryspiceshop.com  I believe Penzeys has a good selection as well but I haven’t checked them out.