There are three things I can’t stand: racism, homophobia and canned cranberry sauce. Something about the fact that it takes the shape of the can weirds me out. Bleh! As a kid, I would pile my plate full with everything else at Thanksgiving in the hopes of avoiding the dreaded sauce, yet my Grandma always found a way to wedge a quivering sliver of it on my plate. I would build a green bean moat around it and go about my way enjoying the rest of my meal knowing that it would be meeting a quick deal under my napkin and eventually the trash can.
It wasn’t until a few years ago that I was introduced to the whole concept of fresh cranberry sauce. It totally blew my mind – BOOM! Tangy, sweet and fresh tasting this quick cranberry sauce is the perfect palette awakener during a meal that can be bogged down in heavy foods. Even better is that after the meal it done, try the sauce on a turkey sandwich in lieu of sandwich spread. Totally delish and since it’s made from fresh fruit, I like to think it counteracts the two slices of pie I will most likely have on Thanksgiving……
- 1 cup sugar
- 1 cup water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Zest from half an orange
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
Stir in orange zest and remove from heat. Cool completely at room temperature and refrigerate.*
* Don’t worry if the sauce looks runny. It will thicken as it cools.
For more quick and easy dishes, check out my Recipe section…..
[photo credit: photo by adza//recipe & food styling: courtney lake]