Spiced Cranberry Sauce

It’s been almost 2 weeks since I blogged!

I have been busy! I sold several of my cookbooks which is really exciting! Plus, after so much hard work, our bathroom renovation is just about done- yay!

But I had to pop on to share this show stopping cranberry sauce. It’s so delicious it’s worth of an entire blog post.

Cranberry sauce is one of those forgotten condiments. Typically adorning the table in the shape of a can log, children and adults alike have been turning their noses up at this sweet sauce for decades. If you’re still a fan of the log, I dare you to step out from the mundane of the jelled cran log tradition and embrace a more palate flattering approach.

My cranberry sauce contains spices that will remind your tongue of an earthy cup of chai, and then is rounded off by the tartness of cranberries and lime. Orange juice, coming anywhere fresh squeezed to concentrate, is a classic addition, but should be used sparingly if you want a nice thick sauce that will stand up on your plate.

I like using a mix of fresh squeezed orange juice as well as a few orange segments thrown in for texture. You could even try some sweet mandarins to cut the tartness, like I tried this year. It will lessen the amount of sugar you need to add, so your mouth doesn’t hinge shut in upset over the shock from the sour cranberries. Or, instead of orange juice you can just use more sugar and a splash of water.

2 cups fresh cranberries- washed
1/4 cup sugar (adjust to taste)
1 tbsp grated fresh ginger, or 1 tsp dried ginger
Juice of 1/2 lime- approx 1/2 tsp
1 cinnamon sticks or 1/2 tsp cinnamon
1 star anise
2 cloves, crushed, or 1/8 tsp cloves
1/4 cup orange juice, fresh squeezed
A pinch of salt
1 Mandarin orange (optional)

Instructions

In a pot, mix all ingredients.
Simmer over medium low heat. Once the cranberries start popping use the back of a spatula to mash everything down.
Once everything looks nice and jammy, 5-10 minutes of simmering, remove it from the heat. Once it cools slightly give it a taste. If it’s very tart then add a bit more sugar. It will taste more tart when it’s cold, but the sugar won’t melt easily in a cold product.
Optional: press through a sieve to remove cranberry skins.
Chill before serving

I hope you’ll consider making some of your own cranberry sauce! Be sure to modify the recipe to your liking.

Don’t like ginger? Don’t use it.

Like it super sweet? Add a cup of sugar if you want!

Make it your own! I do all the time!

Should I do a blog post on my super lazy turkey that falls apart and will even make your 7 year old ask for seconds?

Let me know in the comments! I promise it’s amazingly lazy for how tasty it is.

I hope you had a lovely Thanksgiving!

Yours in gastronomy,

Chef Sarah.