Food from the Farm: Fresh Cranberry Sauce
Mix 1/2 -- 2/3 c. sugar in 1/2 c. water in a medium saucepan over medium-low heat. (I like it tart, and use 1/2 cup.) Stir until dissolved.
Add 2 c. fresh cranberries, stir, and cover.
Let it cook for 5-7 minutes, stirring occasionally. The cranberries will pop open. That's good.
(Optional) While it cooks, peel and chop 1 heaping teaspoon of fresh ginger and add to the pot. Stir.
Turn off the heat when most of the cranberries have split open.
Add 2 - 3 t. orange zest. (I do not have a zester and use a vegetable peeler to peel 2 strips that are approximately 1"x3", and then I finely chop this. Like I said, this is a forgiving recipe.)
Squeeze in the juice from half of that orange. Stir.
Let cool for a few minutes and taste. If it is too tart for your taste, add a little sugar and stir to dissolve.
The sauce will thicken as it cools. Enjoy!
PS: We carry some beautiful fresh cranberries in our catalog!
By: Mona Kennedy | Nov 18, 2011 12:43 PM | Permalink
I use local apple cider rather than water, a glug of local maple syrup, and a little allspice. The ginger sounds great. Yum!
By: Jasvin Singh | Nov 16, 2011 04:07 PM | Permalink|
I have added Seville orange thick-cut bitter marmalade preserve in the past to my cranberry sauce as it was cooking---with amazing results!
By: Wendy Lee Tedmon | Nov 15, 2011 07:21 PM | Permalink|
Don't worry yourself with a zester. Purchase a microplaner instead, and you'll have a fantastic tool for multiple purposes!
By: Deb Donofrio | Nov 15, 2011 06:07 PM | Permalink|
This is a wonderful recipe that I start making now and continue all winter as it is great on pancakes for breakfast, salads for lunch and as a side on the dinner plate.
PS I do add pecans!
By: Rose and Steve Hoad | Nov 15, 2011 04:52 PM | Permalink|
There are lots of different recipes for cranberry sauce; as Helen makes some in the kitchen while I write this I must say, ginger seems like a great addition adding more zing to some zingy cranberries. Thanks, from Emma's Family Farm
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