We got a foot and a half of snow last night. Our Alaskan Malamute is delighted. I’m happy because lots of snow means a day for baking, cooking, and sewing! And reading. And lots of tea.
One thing I’m cooking up today is cranberry sauce for next Thursday. (Thanksgiving is next Thursday, by the way. What?!) I make cranberry sauce from scratch every year because it is insanely easy and tastes a million times better than canned nonsense.
Zesty Cranberry Sauce
- 1 bag of cranberries (I use Ocean Spray), rinsed and picked over
- 1C white sugar
- 1C water
- 1t fresh grated ginger (keep your ginger in the freezer and use a microplane)
- zest of half a lemon
Combine all ingredients in a saucepan. Cover and bring to a boil. You’ll hear the berries start to explode; turn down the heat to low and cook 10 minutes, or until slightly thickened. Uncover, stir, and continue cooking until sauce coats a spoon and sticks there.
If you like your sauce smooth, strain it. If you like it chunky (yes), leave it alone. Either way, let the sauce cool completely and then transfer it to a zip-top bag or covered container and refrigerate before use. I freeze mine until the day before I need it, then thaw it in the fridge.
Suggestion from my friend!
“Try replacing the ginger with a couple of diced chipotles. Use the ones packed in adobo, and scrape the excess off with your finger. Spice and smoke go very well with the bitter and sweet.”
Try replacing the ginger with a couple of diced chipotles. Use the ones packed in adobo, and scrape the excess off with your finger. Spice and smoke go very well with the bitter and sweet.
Ohhhhhh that sounds amazing. I added it to the post!!
This is a very good recipe. I’ve been grinding up the sugar (like you’d do for coffee beans) and letting the carmelization start before I throw the cranberries in; I’m not sure if there is an advantage there but it turns out nice.
I also use a dash of salt and pepper when it’s nearly done to keep it from being overly sweet, but it’s great either way!