Cranberry Sauce

vt_winter0008a
We are out in California for a few days visiting Jeff’s parents for the holidays. They have a great holiday tradition where everyone makes something for the dinner. I’m in charge of Cranberry sauce & Apple pie, Jeff’s Grandmother is in charge of gravy and stuffing, Jeff’s Mom makes Butternut Squash Soup and roasted parsnips, Jeff’s Brother Ben makes pumpkin pie and mashed potatoes, Jeff makes home made dinner rolls, and Jeff’s Dad does the turkey. It will be a VERY yummy meal tonight!

It’s been awhile since I’ve posted a recipe and I am DIGGING cranberry sauce right now so thought I’d share. The recipe is actually a mish mash of two Cooking Light recipes – “Basic Cranberry Sauce” and “Classic Cranberry Sauce.” I made a double batch today so we’d have plenty for leftovers….the best part of Thanksgiving.

For one batch:

1 12. oz package fresh cranberries
1/2 c. packed light (or dark!) brown sugar
3/4 c. fresh orange juice
1 cinnamon stick (use only 1/2 for less cinnamon-y taste!)
1/4 t. ground ginger
1/4 t. ground cloves
1 1/2 T. honey
1 T. grated orange rind

Combine all but orange rind in a medium saucepan over medium high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring regularly. Discard cinnamon stick and cool completely. Garnish with orange rind and serve!

—-

We found that it was a bit too cinnamon-y (I made that word up) right after it came off the stove but once it is cooled and refrigerated it improves with age.

There is a version my Dad’s wife Annie makes with mustard which I’ve been meaning to try so I think I’ll add that to next week’s dinner menu!

Happy Turkey day everyone!

xo

Top