Monday, December 10, 2012

Cranberry Orange Ginger Sauce

Rinsing off the cranberries- a must!
What is more festive than delicious cranberry sauce?
Served on Thanksgiving or for Christmas dinner, it is a definite must for the holiday table.  
Say goodbye to the jellied cylinder canned shape of the old and hello to the version that embodies a relish appeal. Bursting with juicy tart cranberries and ripening citrus surprise, this tantalizing side dish accompaniment to a savory herb stuffing will leave anyone satisfied, especially if they are an avid cranberry sauce lover.
Also this is quite a good little spread for warm baked bread.
Fresh Cranberry Orange Sauce
Last year, I made the Two Peas & Their Pod version of Cranberry Orange Sauce, but this year added ginger, lemon juice, & a pinch of McCormick's Valencia Orange to amp up the flavor profile a notch!

Cranberry Orange Ginger Sauce

1/2 cup water
1/2 cup orange juice
1 cup sugar
4 cups fresh cranberries
1 teaspoon ginger
1/2 teaspoon lemon juice
1/2 teaspoon Valencia Orange Peel

4 of the 7 ingredients needed in making this quick & easy cranberry sauce!
Bring water, orange juice, and sugar to a boil over medium heat. Add cranberries, ginger, lemon juice, & orange peel, stirring all the while. As the cranberries burst and crystallize, bring down the temperature and continue cooking for 10 minutes or less.
Puree warm mixture into a blender. Making sure to leave some cranberries intact.
Refrigerate until ready to be served. Best chilled.
Paired beside the Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing.

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