Though the season is short, cranberries flood the market right in time for Thanksgiving dinner. Supermarkets typically stock cranberries in 12-ounce plastic packages, which is enough to prepare about two cups of homemade cranberry sauce. Easy to make, these sauces are far superior in both flavor and texture to the ubiquitous canned version which graces holiday tables in November.
Cranberry sauce does wonders for a Thanksgiving meal. Its jeweled ruby appearance adds a splash of color to a table and its tangy acidic tartness provides a welcome break from the starchiness of other Thanksgiving staple dishes, not to mention that in a pinch, it will add moisture to even the driest cut of meat. These three recipes range from simple to more complex, but all three pair well with poultry.
Selecting Cranberries
Prior to cooking any cranberry recipe, cranberries should be sorted. Good quality berries will be deep red, firm and have a glossy appearance. Cranberries which are soft, brown, rotten or heavily bruised should be removed to prevent them from contributing off-flavors to the dish and to promote proper thickening.
Easy Cranberry Sauce
Makes 1 cup
Ingredients
- 2 cups (6 oz) fresh cranberries
- 1/2 cup water
- 1/2 cup sugar
Directions:
- Wash and rinse fresh cranberries thoroughly.
- In a medium sauce pot, combine water and sugar on medium heat until sugar dissolves. Add cranberries and simmer for 7-10 minutes or until sauce begins to thicken.
Holiday Orange-Cranberry Sauce
Makes 1 cup
Ingredients:
- 2 cups (6 oz) fresh cranberries
- 1/2 tsp orange or tangerine zest
- 1/4 cup orange or tangerine juice
- 1/3 cup granulated sugar
- 1/4 cup red wine
- 1 cinnamon stick
- 2-3 cardamom pods
- 4-5 whole cloves
Directions:
- Wash and rinse fresh cranberries thoroughly.
- In a medium sauce pot, combine wine, orange juice, cinnamon stick, cardamom pods, cloves and sugar. Heat on medium, stirring occasionally. Remove spices once sugar has dissolved.
- Add in the cranberries and orange zest. Simmer for 5-10 minutes or until cranberries begin to split and sauce begins thicken. Do not overcook or cranberries may become bitter.
- Serve hot or let cool before covering and refrigerating to chill.
Apple-Cinnamon Cranberry Sauce
Makes 2 cups
Ingredients:
- 2 cups fresh cranberries
- 1 medium apple, diced
- 1/2 cup apple juice
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp apple cider vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
Directions:
- Wash and rinse cranberries thoroughly.
- In medium sauce pot, heat water, apple juice and sugar until sugar dissolves completely.
- Add in cranberries, apples, cider vinegar, cinnamon and nutmeg. Simmer until cranberries begin to burst, about 10-15 minutes. Sauce will thicken as it cools. Prolonged exposure to heat will cause cranberries to be bitter.
- Remove from heat and serve hot, or let cool before covering and placing in refrigerator to chill.
Stephanie Jolly - Stephanie is an active food scholar, nutrition professional and former culinary tour guide. Though Stephanie enjoys food on nearly every ...
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