Are you in need of a last minute recipe to bring to a thanksgiving potluck? Are you looking for a recipe that spices things up without taking you so far from those learned thanksgiving flavors? Do you just like to read what I type and hear my voice in your head? Then this is the post for you.
So I know we all have a special fondness for the can-shaped blob of cranberry sauce that we crack open and slop into a bowl just before you sit down because you almost forgot about it. Believe me, I get it – I still make stuffing from a box after the teachings of my grandfather. But did you know that fresh cranberry sauce is literally the easiest thing on earth to make? Everything you need to make it sauce is already in the cranberries, so there’s no need for corn starch or other thickeners; just cranberries, sugar, and water. Done. But of course with something this simple, I can’t resist the opportunity to jazz it up just a touch. My secret ingredient? Ginger. Fresh ginger. And I never use water if I can use something more flavorful, so for this recipe, I use pomegranate juice. That combined with fresh orange juice and orange zest gives such a depth of flavor.
A fair warning, you may think this recipe calls for a lot of sugar – not at all. The tartness of cranberries cannot be overstated. Be sure to taste once it’s cooked. Also, I like to puree my sauce as some of the fibers that don’t break down from the cranberries can be a bit unpleasant to eat. Pureeing gets rid of this problem, but if you’re down for chunky rustic sauce, skip the puree and leave it just like the photo.
By the way, remember the post I did on ginger syrup? This would be an excellent opportunity to use it!
Ingredients
1 12oz bag fresh cranberries
Juice and zest of 1 orange
8 oz pomegranate juice
1 cup granulated sugar
2 inch piece of fresh ginger, finely grated
1 cinnamon stick
2 whole cloves
¼ tsp ground pink peppercorns
pinch kosher salt
Instructions
Add all ingredients to a medium saucepan and put over medium high heat. Bring to a boil, reduce heat to low, and simmer until all cranberries have burst, about 15 minutes. Remove cinnamon stick and cloves. Keep as is or blend until completely smooth with an immersion blender. Transfer to storage container and let come to room temperature before putting into the fridge. Serve chilled or at room temperature.
Notes
Double this recipe for feeding a crowd!