Friday, November 11, 2011
I used to think I didn't like cranberries. Thanksgiving would come, and my mom would make a batch of homemade sauce, but I wouldn't touch it. At some point, I realized, hey, they're not so bad! And now I make my own cranberry sauce to accompany some of my favorite poultry or pork dishes.
If you love ginger, you could double the amount. This gave the cranberries a nice, subtle gingery bite.
At this point, you could strain your sauce (if you like it in jelly form--just use a cheesecloth and squeeze all the jelly out) or you could leave it as-is, for a whole-berry cranberry sauce.
Pour the sauce into your favorite serving bowl, and serve right away (if you like your sauce warm) or allow to cool. It will thicken as it cools.
Take this spin-off of the back-of-the-bag recipe and serve it to your family for Thanksgiving. Who knows--maybe one of them will realize that cranberries aren't so bad, too.
Recipe: Orange-Ginger Cranberries
1 12-oz. bag fresh cranberries
1/2 c. brown sugar
1/4 c. white sugar
1 tbsp. maple syrup
1/3 c. orange juice
1 tbsp. very finely minced candied ginger
Combine all ingredients in a nonreactive pot. Heat over medium until cranberries start to pop. Continue cooking for 15-20 minutes. Let cool before serving. Strain in cheesecloth, if desired.