Hi there! I took a little break, but I’m back!I’ll admit, I’m a fan of canberry (canned cranberry) sauce. It’s a terrible confession, I know. This year, though, I’ve been craving some fresh, homemade cran. I haven’t made it in years and was reminded of a recipe from my old friend, Travis, who I’ve reconnected with recently. So, I decided to wing it, with his recipe in mind, and the result was fabulous! This cranberry sauce is spicy and flavorful. Enjoy! • 12 oz fresh cranberries• 1 12 oz can of ginger ale (𝘐 𝘶𝘴𝘦𝘥 𝘊𝘢𝘯𝘢𝘥𝘢 𝘋𝘳𝘺 𝘉𝘰𝘭𝘥 𝘎𝘪𝘯𝘨𝘦𝘳 𝘈𝘭𝘦)• 1/2 cup orange juice• The zest and juice from 1 orange• 1 cup sugar• 1 1/2 teaspoons cinnamon• 1/2 teaspoon cloves• 1/4 teaspoon allspice𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘢𝘭𝘭 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘪𝘯 𝘢 𝘱𝘰𝘵 𝘢𝘯𝘥 𝘣𝘳𝘪𝘯𝘨 𝘵𝘰 𝘢 𝘣𝘰𝘪𝘭. 𝘉𝘰𝘪𝘭 𝘧𝘰𝘳 𝟷𝟸-𝟷𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘶𝘯𝘵𝘪𝘭 𝘴𝘢𝘶𝘤𝘦𝘴 𝘵𝘩𝘪𝘤𝘬𝘦𝘯𝘴 𝘵𝘰 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺. 𝘓𝘦𝘵 𝘤𝘰𝘰𝘭 𝘢𝘯𝘥 𝘳𝘦𝘧𝘳𝘪𝘨𝘦𝘳𝘢𝘵𝘦. 𝘊𝘢𝘯 𝘣𝘦 𝘮𝘢𝘥𝘦 𝟸 𝘥𝘢𝘺𝘴 𝘢𝘩𝘦𝘢𝘥.