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Tuesday, November 22, 2011

Cranberry Sauce with Crystallized Ginger

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I'm having a hard time formulating the words to tell you about this cranberry sauce. It's not that this classic side dish isn't worthy of description....it's just that I'm currently sitting on my couch in a Mexican food coma. Every bit of extra energy is being used to digest the shrimp, chorizo, and beef fajitas currently weighing me down. What do they put in their rice and beans that keeps you shoveling food in your mouth until suddenly the plate is empty and you're rolling out of the restaurant?!

You readers, however, don't care about my Mexican food baby. You're maybe perusing the web in search of the finishing touches for your Thanksgiving meal. Look no further--your cranberry sauce needs have been met. This takes only a few minutes to put together and then the dish basically cooks itself on the stove.

This cranberry sauce falls on the sweeter side of the spectrum, but still gets a different kick of flavor from the orange juice and crystallized ginger. I'm a ginger fiend so I particularly liked this...in fact, next time I'll stir a bit extra in at the end! Thanksgiving is still two days away but this can be made three days ahead of time so make this now and cross it off of our to-do list!
Today's the last day to enter my giveaway....enter before 8 pm Central tonight for a chance to be one of the five winners to end up with a basket full of CHEESE!

One Year Ago: Pumpkin Whoopie Pies
Two Years Ago: Mom's Famous Sugar Cookies (the recipe I used to make 300+ for wedding favors, which I talked about here!)

Cranberry Sauce with Crystallized Ginger
from Bon Appetit, December 1990

-2 (12 oz) bags cranberries
-1 1/2 cups sugar
-1 cup orange juice
-1 cup water
-1 tbsp grated orange peel (I zested 1 orange)
-1 tsp ground ginger
-1/2 cup minced crystallized ginger (about 2 oz.)

1. In a heavy medium-sized saucepan, combine cranberries, sugar, orange juice, water, orange peel, and ginger. Heat to a boil, stirring occasionally to dissolve sugar.
2. Once boiling, continue to boil, stirring occasionally, until cranberries pop (5-10 minutes).
3. Remove from heat and cool. Stir in crystallized ginger. Cover and refrigerate (can be made 3 days ahead of time).