Citrus Cranberry Sauce
Since I'm not a huge fan of gravy, my turkey-side of choice is cranberry sauce. I love the tartness of this sauce, and even spread it on my left-over turkey sandwiches. The addition of fresh ginger is optional, adding a complex yet subtle background flavour to this already delicious sauce.
Fresh cranberries really are best. Frozen may be used in a pinch (like when we can't find any fresh berries in Arizona for Canadian Thanksgiving), but the sauce will be a bit more liquid, as freezing the berries really effects the pectin.
1 package fresh cranberries
1/2 cup sugar
1 orange - juiced and zested
1/3 cup orange juice
1 tsp fresh ginger (optional)
pinch of salt
1. Combine all ingredients in a small sauce pot. Heat over med-low heat, stirring occasionally, until cranberries begin to "pop" and break-down (approx. 10 minutes). Continue to cook until sauce reaches desired consistency - I like a few cranberries left whole, but if you prefer more of a puree texture, cook a bit longer.
2. Either serve immediately, or refrigerate up to 3 weeks and serve cold.
No comments:
Post a Comment