It wasn’t until I met my husband that I discovered cranberry sauce. For him, it was a must, for me it was, “ick, that tart, slimy stuff has no place on my plate, thank you very much.â€ Now, hubby is not what you would call an adventurous eater. At all. In fact I often tease him that he’ll only eat beige food. Like, a burrito, for example. If the person behind the counter at Taco Del Mar (a burrito joint we would frequent when we lived in Seattle) asked what he wanted on his burrito, I’d interject, “anything beige and no produce.â€ This translates in burrito-speak to rice, beans, cheese, and meat. He has no need for more. So when hubby told me my Thanksgiving leftover sandwich was missing cranberry sauce I about fell over. Seriously? Cranberry sauce is decidedly un-beige AND it’s FRUIT! Don’t get me started on the slime factor, which normally would freak the husband out. So, why the need for it? He explained that the smooth (he’ll only eat it from a can. No chunks is one of his food rules), cold, tangy departure from the rest of the “earthy,â€ “baseâ€ flavors on his plate was necessary to enjoy the whole turkey and potato meal. Okay. I could buy that logic. So, I tried it. I loved it. I couldn’t *believe* that I’d been missing it all these years. I’ll never go back. And so today, I bring you a wonderful cranberry sauce recipe. And whether you use it or not, I recommend you never make a cran-sauce without orange. It’s key.
A Thanksgiving Must-have!
2 cups water
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. grated ginger
1. Squeeze the juice from the orange and aside. Cut the rind into small pieces. In a small saucepan over medium-high heat, combine the rind and water—bring to a boil. Cook for 10 minutes, then drain and set aside.
2. Sort the cranberries. Discard any soft ones. To the saucepan add the orange juice, sugar, cinnamon, and cloves. Bring to a boil over high heat, reduce the heat to low and cover. Simmer gently, stirring occasionally, until the sauce thickens, and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl, add ginger and let cool before serving. Makes 3 1/2 to 4 cups.
Oh, and here’s another recipe from averagejane.blogs.com that sounds yummy—she uses brown sugar and adds some apple to hers.