Cranberry Sauce with Candied Oranges

Ingredients

• 2 cups fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1/4 cup granulated sugar
• 2 tablespoons freshly grated orange zest
• 2 tablespoons butter
• 2 oranges, peeled and cut into thin slices
• 1/4 cup light brown sugar

Directions

1. Trim away the two ends of the orange. Using a sharp serrated knife, slice the orange crosswise into 1/3-inch (1cm) rounds.
2. Place the orange slices in a medium-sized nonreactive saucepan and add enough cold water to cover them. Bring the water up to a boil, lower the heat, and let the oranges bubble gently for 10 minutes. Drain them, put them back in the pan, cover them with fresh water, and repeat the process for another 10 minutes. Drain again, then rinse the slices under cold water.
3. Put the orange slices back in the saucepan, then add 3/4 cup of water and the granulated sugar. Bring the mixture to a boil, lower the heat so it continues at a gentle boil, and cook until the liquid has thickened into a syrup. While it reduces, turn the orange slices several times so they candy on all sides.
4. When the syrup is nearly gone, stay close to the pan and turn the oranges often so they do not scorch. Take the pan off the heat once almost all of the liquid has cooked away. Tip the oranges into a colander and allow them to cool.
5. Using the same saucepan, combine the other 3/4 cup water with the brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring everything to a boil, stir in the cranberries, then lower the heat a bit and cook until the berries burst and begin to break down. Cut the candied oranges into small pea-sized bits and stir them into the cranberries. Cook for about a minute, then take the pan off the heat.