It’s not like I don’t enjoy jellied cranberry sauce from a can, but it really does not compare to homemade cranberry sauce, using fresh cranberries and juicy oranges.
Here’s what you will need to make a good sized batch: (Cutting it in half is pretty easy too.)
6 cups clean and sorted fresh cranberries
2 medium oranges 
4 cups sugar
3 cups water
2 tsp ground ginger
cinnamon
ground cloves
cardamom powder
Peel the oranges and chop them finely. Keep the juice too. Make sure your cranberries have no stems or stones, and wash them well.
In a large pot combine 2 cups of the water with the sugar and heat until sugar dissolves. Add cranberries and simmer for 10 minutes covered. Remove the cover and simmer for 10 more minutes, stirring occasionally. Add the remaining water and the chopped orange. Then stir in the ginger along with a couple dashes each of cloves, cardamom and cinnamon. Simmer for about 20 minutes, stirring often.
Pour it into your favorite bowl and chill for at least 4 hours. Overnight works as well.
Want some leftover for sure? Put a few helpings in a separate container so you have some with leftovers no matter what. I won’t tell anyone!
yum! this is how i like my cranberry sauce! the orange, ginger, & cloves make it soo yummy!