cranberry sauce

this is the second thanksgiving meal i cooked. this year i have decided to do a more traditional thanksgiving, from the turkey, the cranberry sauce, and the stuffing. i was trying to find an answer on why we serve cranberry sauce on thanksgiving; maybe it is because the cranberries reach their peak at this time of year, or maybe because they are just beautiful to look at and add wonderful color to the table. i could not find any answers. for someone who never had cranberry sauce, the whole concept is a bit strange. thinking of cranberry sauce, I associate the taste with jam like sweetness. in this case it is a mix of sweet and spices, and my recipe even included cayenne pepper. because i never ate cranberry sauce before, i followed the recipe and did not change a thing, and when it was done the sauce still tasted a bit odd to me. the next day dominic tried it and liked it, but suggested that maybe next time i should put less cayenne, if at all. at the dinner the sauce ended up mixing wonderfully with the rest of the dishes, and people loved it.

INGREDIENTS
1 pkg fresh cranberries
1 13 ounces can of peach halves
1/2 cup finely chopped onions
1 tsp salt
2 tbs lemon juice
1 tsp cayenne pepper
3 tbs peeled sliced almonds
1 1/4 cup brown sugar
1 cinnamon stick
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PREPARATION
wash and drain cranberries.
drain and slice peaches. reserve juice.
put everything, except peaches and almonds in heavy saucepan, including peaches juice. bring to boil and simmer for 20 minutes. discard cinnamon stick. add peaches and almonds and simmer for extra 10 minutes.
mixture will be fairly liquefied, let cool and refrigerate.
prepare 2-3 days before eating to get the right texture.

*easy
*can be done a day in advance