In my family it was my dad, Joe, who was in charge of Thanksgiving dinner. Thankfully with Joe being a talented home cook, we were fortunate enough to eat some pretty good roasted turkey.
Although Joe’s gravy game was on point and his stuffing amazing, there was one facet of the grand meal that was cause for concern, the cranberry sauce…the canned cranberry sauce. The thought of eating weird red chunky sauce out of a can was extremely unappetizing to me as a child. So much so that the thought of consuming it with my Thanksgiving dinner still makes me cringe.
This recipe is extremely easy to make. Cranberries contain a high amount of natural pectin which makes the sauce thicken on its own accord. I use a generous amount of sugar and acid to help cut the bitterness of the berry: orange juice works well as well as some fresh herbs to give it a more savory finish.
So, with head butcher Gui doing all of the processing, packaging and delivery of our Turduckens, of course he enlisted me to put together the deadly cranberry sauce I so feared as a child, teenager and now as an adult.
Maybe I do like cranberry sauce after all.
- 1 bag (12oz) fresh or frozen cranberries (whole)
- 225g white sugar
- 175g water
- 2 oranges, zest and juice
- 1/2 tsp ground allspice
- 1/4 tsp nutmeg
- 1 small cinnamon stick
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1 1/2 tsp salt
- Yields 2 cups
- Bring cranberries, water and sugar to a simmer. Add nutmeg, allspice and cinnamon.
- Cook for 10 minutes stirring every 2 minutes. Be careful not to scorch the bottom of the pot. Sugar should be dissolved and berries soft.
- Add orange juice, zest and salt. Cook for another 10 minutes. The berries should be broken down and the sauce starting to thicken.
- Remove from heat and stir in herbs. Check seasoning and adjust accordingly. If the sauce is too thin, bring it back to a simmer and reduce until the desired consistency is achieved.
- Enjoy warm or room temperature