Confession: I like canned cranberry sauce. Even worse, I enjoy the jellied kind that makes that big slurp sound as it pours out of the can. In my quest to expand my palate and escape from my picky eater status I decided to go for a fresh version this year. And it was so worth it.
This sauce combines fresh, tart cranberries with mild, sweet waste of orange for a refreshing side dish that helps cut through a heavy meal. The ginger adds a nice, surprising bite at the end.
And the whole thing took about 15 minutes longer than finding the can opener to free the jellied stuff from its canned prison.
I suggest leaving the cranberries to cook for as long as you have time to dedicate to the task. The longer they simmer in the orange juice the more sauce-like and flavorful the mixture becomes. One bite and you won’t miss the traditional cranberry glop.
Cranberry (and orange) sauce
Recipe adapted from: Real Simple
- 2 T unsalted butter
- 2 T grated fresh ginger
- 1/2 cup dark brown sugar
- 1 cup orange juice
- 16 oz fresh cranberries (frozen will do in a pinch)
- 1/2 cup orange marmalade
In a large saucepan melt the butter over medium heat. Add ginger and cook for 2 minutes, stirring frequently. Pour in sugar, orange juice, and cranberries. Cook until cranberries have burst and the sauce thickens, about 15-20 minutes. Stir in the marmalade and turn the heat to the lowest setting. Allow to simmer for another 5 minutes while stirring occasionally. Serves 8.
Nutrition: Calories 128.7; Fat 1.5g; Saturated fat 0.9g; Cholesterol 3.9mg; Sodium 15.0mg; Carbohydrate 32.4g; Fiber 3.2g; Protein 0.5g