Despite an appearance of being stridently against ready-to-eat canned-things (see this week's recipe for Spaghetti-O's), I would be a liar if I didn't begin this entry by speaking the truth:  I have a history of ALWAYS choosing canned cranberry sauce over fresh.  I grew up with a professional chef for a mother, so we would have to assume that her fresh cranberry sauce was pretty decent--- but that was irrelevant.

Seriously, all of us would sit around and rave about how fabulous it was that you could still see the ridges from the can in every slice.  And I know we're not the only family who did this, so whatever.  

I guess it's because I'm "older" and have more "sophisticated taste" that I've opened my mind to the home-made version.  Or maybe its that I "read ingredients on the back of cans" and sometimes "choose not to eat them".  Anyway, the shocker turns out to be that... (...suspense...drumroll...)

FRESH TASTES BETTER.    

This version, with the addition of spice, was inspired by a spicy cranberry quinoa recipe I made once-- which was delicious.  I'm sure you would also agree that it just makes sense to combine sweet, spicy, and sour whenever possible.

Prep Time:  5 Minutes
Cooking Time:  10 Minutes
Yield: A Few Cups 
Ingredients:
4 Cups Raw, Fresh or Frozen Cranberries
3/4 Cup Maple Syrup
½ C   up Water
1 Tsp Grated Orange Zest
Juice of the Orange
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper
1/8 Tsp Allspice
½ Cup Chopped Walnuts

Directions:
Combine all ingredients except walnuts in a saucepan over medium heat, stirring to mix completely.  Simmer for about ten minutes, stirring often, or until all of the cranberries have popped.  Remove from heat, transfer to a bowl, stir in walnuts, and let cool to room temperature.  Refrigerate to fully cool.  Serve.