My contribution this year

Ingredients

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 cinnamon sticks (could also try fennel or white pepper for a less traditional flavor)
1 bag (12 ounces) fresh or frozen cranberries

1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
3. When the sugar is caramel colored, add the orange zest. Cook for about 1 minute, then add the cranberries, orange juice and cinnamon sticks. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove the cinnamon sticks and let cool.

Makes 3 cups.

Tastes better when made the night before.