2 Tbsps Butter
1 small shallot, minced
1 12oz bag fresh cranberries
2 oranges, zested and juiced
½ cup sugar
Pinch ground cloves
¼ tsp salt

Place a saucepan on medium heat. Melt butter in pan and add shallots. Sweat shallots until translucent. Add other ingredients and lower heat to medium low or low. Cover and allow to simmer. Check after 5 minutes to make sure it’s not burning on the bottom. Once cranberries are softened, use a fork, the back of a spoon, or a potato masher to press the cranberries against the bottom or sides of the pan to help break them down. Cook another 5-10 minutes until mixture has the consistency of jelly. Add water if it thickens too much. Transfer to a glass or plastic container and chill for at least an hour before serving.

Serving Suggestion: Mini Open Face Turkey and Brie Sandwiches

Order 1-2 lbs oven roasted turkey from your local deli counter (I like Boars Head) and have them cut it as thickly as possible. Likely they’ll ask you several times if you’re sure…you are. While you’re at the grocery store, pick up one or two baguettes and a round of brie or camembert.

Once home, pull the turkey apart into rough strips. Don’t cut them. The rough texture of the turkey gives the cranberry sauce a rough surface to hang onto. Slice the baguette into 1/8 inch slices or so. Slice camembert or brie into 2″x1″x1/8″ slices (or so…these are your sandwiches so do what you like!).

Assemble these little sandwiches by layering a piece of bread with a slice of camembert or brie and then a piece of the turkey. Top the turkey with a dollop of cranberry sauce and you’re ready! If you feel like being fancy, place a small piece of rosemary on top.