Wednesday, November 24, 2010

Dressed-up Cranberry Sauce

Growing up, as many did, I thought that all cranberry sauce needed to be sliced.  Imagine my surprise when someone introduced me to traditional, chunky cranberry sauce.  I was in love.

I was taught that traditional cranberry sauce had 4 cups cranberries, 2 cups sugar, and 2 cups water.  But, everyone knows you should get dressed up for a dinner party.  So, my sauce is a dressed up version of the old classic. 
Dressed-up Cranberry Sauce

6 C fresh cranberries
3 1/2 C sugar
zest of 3 oranges
juice of 3 oranges
1/2 C water
1 t ginger
1/4 t salt
  1. Wash cranberries in a large bowl of water removing any that are spoiled.
  2. Place all of the ingredients in a pot.
  3. Turn on medium heat and stir.  Allow to come to a simmer.
  4. Stirring periodically, cook until the cranberries pop and the sauce is bubbling (around 5 minutes).
  5. Turn off heat.  Taste and add more sugar at this point, if needed.
  6. When the sauce cools, it will thicken.
  7. Chill to allow the flavors to blend.
  8. Serve hot or cold.
You may make this sauce just before Thanksgiving and it will last through Christmas.  Or, for those of you who have mastered the art of canning, you may can this to last throughout the year. 

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