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This recipe, modified from one that I found in Frederica Langeland's A Passion for Preserves, makes a tart, sweet, and lightly spiced Thanksgiving cranberry sauce. It can be sealed in mason jars or eaten fresh.

1 pound cranberries
1 cup white grape juice
1 cinnamon stick, 2 cloves, and 1/2 teaspoon allspice, bruised. Put all three spices in a muslin bag.
1 orange, washed, finely sliced, seeded, and chopped
1/2 cup raisins
2 cups sugar

Rinse and pick over the cranberries. Place them in a saucepan with the apple cider, and bring to a boil. Add the spice bag and cook for five minutes. The cranberries should burst.

Add the orange and raisins to the berries, stir well. Add the sugar slowly, stirring until dissolved. Boil for twenty minutes, or until thickened to thick syrup consistency. Remove from heat.

When cool, remove the spice bag. If you wish to can, ladle into sterilized jars and seal. Otherwise, allow to cool and serve with sliced turkey. Enjoy!