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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found on the Dessert of the Month Club Blog, this just sounds so lovely, I made it for Christmas this year, to go with Moosewood's Comprehensively Stuffed Squash, Comprehensively Stuffed Squash - a Moosewood Recipe - you may find this wonderful blog here: (Thanks to UmmBinat for pointing me in that direction!) From the blog, My relatives have come to expect this quick, spicy sauce every year during the holidays. I try to make this 24 hours in advance of serving to let the ginger mingle. Leftover sauce is rare, but goes well with cream cheese on toast! This recipe makes 3 cups. Ingredients:
1 oranges (juice orange) or 3 -4 clementines, chopped & zested |
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries |
1 tablespoon fresh ginger, peeled & grated |
1 lemon, juiced & zested |
1 1/4 cups sugar |
1/2 cup cranberry juice |
1 dash cayenne pepper |
splash orange juice |
Directions:
1. Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
2. In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
3. Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:.
4. Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
5. I never liked cranberry sauce until I made this one.
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