Vargr
Vargr
|
If you haven't tried making your own cranberry sauce from whole berries, you ought to give it a shot. It's a very simple process; just pour, simmer, stir, and refrigerate.
This version kicks up the normal cranberry flavor with a strong dose of orange, and a nice undertone of ginger. A bit of spice adds complexity.
You can easily adjust the amount of sugar to create a sauce tailored to your preferred tangy or sweet results.
Give this a place at your holiday table, and you won't be disappointed.
~~~~~~~~~~~
Cranberry Orange Ginger sauce
A zesty cranberry sauce with distinct ginger and orange notes, and a touch of spice. Tangy and complex.
Ingredients:
1 Bag (16 oz) Fresh Cranberries
1 C Brown Sugar
1/2 C Apple Juice (or cider)
1 Can (11 oz) Mandarin Orange Slices
Juice from Canned mandarin orange slices (approx 1/2 C)
Orange Juice (to come up to 1/2 C total juice, as needed)
1 1/2 Tbs Fresh Ginger, minced fine
zest from 1 Orange (grated or minced fine)
1/2 tsp High quality Cinnamon powder
1/4 tsp Nutmeg
Optional - 1/2 C chopped walnuts
Preparation:
Combine all ingredients except cranberries, orange segments, and (optional) walnuts in a medium, heavy saucepan. Bring to boil, stirring, until sugar dissolves.
Add cranberries and simmer over medium heat until berries pop (about 10-12 minutes). Stir in mandarin orange slices and (optional) walnuts.
Cool to room temperature and refrigerate. Can be eaten immediately when cooled, but the flavors combine even better when refrigerated for a couple hours, or over night.
____________________
We grow not old, so long as we continue to chase our dreams.
|
