cranberry sauce with ginger

by Jorden Nigro

Thanksgiving is tomorrow! This is one of my favorite holidays. I am looking forward to spending the day with friends and family and I am thankful that we can all be together. We are doing a fairly traditional Thanksgiving meal which includes, of course, cranberry sauce. I have been making my cranberry sauce in the manner below for several years now. It’s not an exact science. It’s simple and contains no processed sugars. My friend Elyas came over last night to help me make the beautiful red sauce for our table tomorrow. I was lucky to have a fantastic assistant, but believe me, you could do it in no time without one too!

Pour about four cups fresh cranberries into a heavy bottomed pot. Add 2-3 cups orange juice (I use fresh squeezed). Turn on medium heat and let simmer. Mince 1-2 tablespoons fresh ginger and add that in. Let cook, stirring regularly for about 30 minutes or until the berries have all popped open and the mixture is thick. You can add more or less orange juice and ginger depending on the flavors you like. I like lots of ginger, I think it adds a unique flavor to a traditional dish and tones down the tartness of the cranberries, the orange juice will also do this, add more or less depending on how much bite you like from your berries! Enjoy with loved ones smothering on whatever you like at our table of giving thanks.

Have a wonderful Thanksgiving my dears.

My helper inspecting the beautiful berries.

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