Cranberry sauce is my favorite side for Thanksgiving. I ladle giant spoonfuls onto my turkey and mix it into everything else on my plate. I've never made cranberry sauce from scratch before (I unabashedly admit that I'm a big fan of the canned jelly stuff), but this year, since my parents are coming to stay at my place for T-day, I decided it was time to make an appropriately grown-up version of my favorite side dish.
This recipe is adapted from a Bon Appetit recipe I found on Epicurious.
What you need:
Fresh cranberries > 16 oz. (1/2 qt)
Water > 1/2 c.
Sugar > 3/4 c.
Ginger powder > 1 tsp.
Cinnamon > 1/2 tsp.
Allspice > 1/4 tsp.
Orange juice > 1/2 c.
Orange zest > 1 tbsp. (I like it orange-y)
Crystallized ginger > 1/4 c. minced
Add the first 8 ingredients into a saucepan and heat on high until boiling. Stir to dissolve the sugar, and then keep boiling until the cranberries burst, and mash them up a bit with a spoon. When the sauce reaches the consistency you desire, take it off the heat and cool. Stir in the minced crystallized ginger. Cover and put in the fridge to chill. Easy peasy.
I found this cranberry sauce to have a great balance of tart and sweet, and the orange and ginger really give it another dimension that makes it a winner. Heck, I might even prefer it over the canned. I feel so adult now.
... Here's another picture. Because being all grown up means its ok to star in more food porn.
Enjoy!
No comments:
Post a Comment