Friday, December 4, 2009

Cranberry Sauce

I know its been a while, but this time of year I have trouble staying focused on gardening issues. Actually, this is the dreaded time of year when I often forget that I have a garden and I step out in the backyard a month later to find everything dead!

I have however, been cooking. Jeff and I hosted Thanksgiving this year, and since many Thanksgiving recipes also find there way to the Christmas table, I thought I'd share my simple cranberry sauce recipe with you. The ginger gives it some unexpected spice while the orange complements the cranberries and adds another dimension to the sauce. I tamper with the amounts every time I make it depending on my mood, but here is the basic recipe to start with.

Orange-Ginger Cranberry Sauce

1 bag of cranberries

1 cup white sugar

1/3 cup brown sugar

2 tsp grated fresh ginger

2 tbsp orange zest

1) Bring 1 cup of water and the white sugar to a boil, add cranberries and reduce heat to keep it from bubbling over.

2) Add brown sugar, ginger and orange zest and cook for about ten minutes. You will know the cranberries are getting done when they have popped/split. Stir it regularly during this time and don't be too worried about over cooking it.


If you don't have fresh oranges, you can also use a splash or two or Grand Marnier or the like.

You can also make this recipe a day in advance which gives the flavors time to blend together nicely.

1 comment:

Kay said...

This is a great cranberry sauce and I am normally a canned jellied cranberry sauce fan.Good luck on finals and final papers, Robin.