Wednesday, November 25, 2015

"Killer" Cranberry Sauce

Growing up, I was never a fan of cranberry sauce.  This is probably because my parents, for all of their otherwise homemade cooking, always bought that stuff that came in a can.  Maroon goop that retained the can's shape in the serving bowl and appeared like some weird flavor of gelatin. 

My wife has been creating the antidote for about fourteen years, dating back to when she was a graduate student in Monterey.  We found a recipe similar to the one below and my feelings for this famous side dish are forever changed.  The above pic was taken a few years ago in our kitchen, moments before the little buggers began to pop.

You may need to experiment with the amount of sugar.

  • 1 large orange (juice and peel)
  • 1-1/2 cups sugar
  • 1/2 teaspoon grated ginger
  • 4 cups fresh cranberries*
  • 1/2 cup (2 oz.) toasted pecan pieces

Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook 3 to 5 minutes until the skins pop open. Mash berries with spoon or fork until of desired consistency. Add pecans. Serve warm or chilled.
*Fresh, frozen cranberries can be substituted for fresh.

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