Tips & Tricks
I never liked the canned stuff, but this cranberry sauce: worth planning a meal around! And so tasty in a turkey sandwich (or tempeth, I'm sure).
The first time I had to prepare it on my own, I didn't cook it long enough for all of the cranberries to pop. Don't rush that step.
ASIDE: I love that our painting by Erick Picardo has become part of our family photo album! Thanks Pat & Paul for the gift!
Ingredients
- 12 oz fresh cranberries
- 1 cup orange juice
- Zest from 1 orange
- Hefty chunk of ginger, grated
- 1 1/4 cups sugar
- Possibly needed: dash of lemon juice
Equipment
- Small sauce pan
- Grater (for zest and ginger)
- Dish with lid to store sauce in fridge
Instructions
- Bring cranberries and orange juice to low boil, and then reduce heat to a simmer 6 minutes. Add most of the sugar while simmering. (Save a bit to adjust sweetness at end.)
- Once most of the cranberries have burst, lower heat further and add ginger and zest. Stir thoroughly to combine.
- Taste and adjust sweetness as needed. If it seems oversweetened (you don't want it to stast like a red Life Saver), then counter with dashes of lemon juice.
- Let cool on stovetop. Then refrigerate for about 2 hours before serving.
English