| 2 CUPS FRESH CRANBERRIES 1 CUP MAPLE SYRUP 1/2 CUP WATER 1/2 CUP FRESH SQUEEZED ORANGE JUICE THE ZEST OF 1 ORANGE, ABOUT 1-1/2 TEASPOONS 1/4 CUP TEASPOON GROUND DRIED ALLSPICE PINCH OF SALT IN A SAUCEPAN, COMBINE THE CRANBERRIES, SYRUP, WATER, ORANGE JUICE & THE ZEST AND THE SALT. BRING TO A BOIL OVER MEDIUM-LOW HEAT AND COOK, STIRRING OFTEN UNTIL THE SAUCE HAS THICKENED, ABOUT 15 MINUTES. STIR IN THE ALLSPICE AND REMOVE FROM THE HEAT & COOL. AFTER SAUCE HAS COOLED TO ROOM TEMPERATURE, SERVE-OR STORE IN AIRTIGHT CONTAINER IN THE REFRIGERATOR UNTIL READY TO USE. YIELDS ABOUT 2-1/2 CUP BRING TO ROOM TEMPERATURE BEFORE SERVING KEEPS, REFRIGERATED, ABOUT 2 WEEKS OR FREEZE FOR UP TO 1 MONTHS |
| CRANBERRY-MAPLE SAUCE |