Turkey. Sometimes it needs a little help sliding down. I’m convinced that unbrined birds necessitated the invention of cranberry sauce. Growing up, I never much fancied the stuff, then again, we ate the canned variation which was… well, it was something.
This particular cranberry sauce is sans refined sugar, yet so laden with flavor you might even convert someone to the sauce.
“I don’t even like cranberry sauce, but this is amazing!” -Actual Person
Well, one can hope.
LET’S GET COOKIN’
- fresh cranberries
- maple syrup
- orange zest
- lemon juice
- ground ginger
- lemon zest
Measure out your cranberries and water, cover, and set on medium low heat. Let simmer for 5-10-minutes or until soft.
Top Tip: Check them by scooping one out with a spoon, setting on a plate or bowl until cool, then SMASH IT WITH A HAMMER! Kidding! Squish it with your fingers! Does it squish? Awesome. It’s done.
Squish them with a potato masher, OR, blitz them in a food processor for a few seconds.
While you wait for your cranberries to soften, you can zest your lemon and orange (if you’re using a fresh one). And always find any cuts or nicks on your hand when you squeeze your lemons.
Top Tip: as long as it isn’t 15-years-old, you can use dried orange zest in this. Just remember that spices, like everything [save canned peas], have expiration dates. Don’t nurse your spices along. Use them within a year and move on.
When your cranberries are soft and smashed into submission, it’s time to add in the rest of your ingredients. Give that a quick stir and then reduce heat to low and stir occasionally. Keep on low for an additional 2-minutes. This will let those flavors start to saturate your cranberry sauce.
Transfer to your official cranberry sauce serving bowl... and, you’re done.
COMMON QUESTIONS ABOUT THIS CRANBERRY SAUCE
Will this freeze?
It does, actually.
Can I make it sweeter?
Absolutely. Honey adds a complex flavor to it that SLIGHTLY takes away from the pure cranberry zing, so I’d double down on the maple syrup.