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Wednesday, November 9, 2011

Cranberry Sauce

If you've never made fresh cranberry sauce for Thanksgiving, this is the year to start.  If your idea of "cranberry sauce" involves opening can & dumping a gelatanous cranberry pile on a plate, then it's time to step it up.  This one came from Rachael Ray and is really good as a spread over leftover turkey on a sandwich!
1 c. sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
¼ t. salt
1/8 t. ground cloves
One 12 oz package fresh cranberries
1.    In a medium saucepan, combine 1 c. water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.
2.    Transfer the mixture to a bowl and remove the cinnamon stick.  Let cool.

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