Tuesday, November 22, 2011
Back then, it never occurred to me that people made cranberry sauce. That it didn't just come in cans, naturally. My brother had moved to Cape Cod when I was around 9 years old and I remember someone pointing out cranberry bogs to me. It was the first time I realized that cranberries were not just a canned phenomena, exclusive to Thanksgiving Day.
I started to make my own cranberry sauce about 15 years ago. Now, I can't imagine buying pre-made cranberry sauce. It's so simple to make it yourself. The taste is so much brighter and fresh. You can play with the flavors and make it your own. I pretty much always go with this recipe, but I love the idea of adding other fruits like apples, apricots, figs, plums or pomegranates. Adding spices like sriracha, chipotle or ginger. By changing the liquid and adding wine, cointreau or apple cider. The possibilities are endless.
I do love a classic cranberry sauce, however and it doesn't get any more classic than this. It can be made a day or two in advance and stored in an airtight container in the refrigerator. Make more than you need, because leftover cranberry sauce is as versatile as the sauce itself!
1 bag whole cranberries, rinsed
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup orange juice
1 teaspoon cinnamon
zest of one orange
Add cranberries, sugars, and juice to a saute or sauce pan. Bring to a simmer and stir until sugars melt. The berries will begin to pop, releasing their natural pectin, which will set the sauce once cooled. Allow the sauce to simmer for 10-15 minutes, until the juice is reduced. Remove from heat, add cinnamon and half the orange zest, stir to combine. Top with the rest of the zest before serving.