Cranberry Sauce
I love cranberries so much I made them two ways for this year’s Thanksgiving – in cranberry salad, and this cranberry sauce. I love the cranberry salad by itself, but I love the cranberry sauce with turkey, on a sandwich, or topping the pancakes I’ll share with you soon that I made with the leftover sweet potatoes.
Honestly, I didn’t measure anything very carefully, but just tasted it and added things until I liked the flavor. But, it turned out so well, I at least wanted to have a record for next year of what I put in. I think this kind of thing is best made tasting as you go anyway, since what it needs will depend on the flavor and sweetness of your cranberries.
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Cranberry Sauce
This is a rough outline of a recipe. These are the ingredients I use, but the amounts will need to be tweaked, depending on your taste and the tartness of the cranberries. I think I ended up with more spices than this, but this is a place to start – it’s easier to add more than to take some away!
Makes about a pint
3/4 of a bag of cranberries (3-4 cups)
1/4 c of brown sugar, plus more to taste
zest of one orange
1 T grated ginger
1/4 t cloves
1/2 t cinnamon
1/4 t allspice
1/4 t fresh grated nutmeg
Combine cranberries, brown sugar, and a couple tablespoons of water. Cook over medium heat. Once it starts bubbling and the cranberries break down, turn down to a simmer and add the orange zest and spices. Simmer until the cranberries are cooked down and falling apart, tasting to adjust the sugar and spices.
Tags: cranberry, Fruit, Holiday, sauce, Side Dish, Thanksgiving
