Holiday Cranberry Sauce |
This is the classic holiday turkey sauce. Our version is loaded with oranges—fresh orange juice, zest and rind—candied ginger strips and crunchy nuts. We also love to serve it over cakes, as a dip for butter cookies, spread on toast, muffins and pancakes, or in a cranberry-Cheddar sandwich. But its best use might be on a leftover turkey sandwich with stuffing and crunchy lettuce.
Ingredients
- 1 1/4 cups sugar
- 1⁄3 cup maple syrup
- 1 pound fresh cranberries
- 1/4 cup freshly squeezed orange juice (see Notes)
- 1/4 cup julienned orange rind(see Notes)
- 1 tablespoon grated orange zest (see Notes)
- 1 cup (31/2 ounces) walnuts, pecans, or your favorite nut, coarsely chopped
- 2 tablespoons coarsely chopped candied (or crystallized) ginger (see Notes)
Directions
1. Combine the sugar and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and cook for 10 to 15 minutes, or until the sugar syrup begins to thicken slightly and turns a pale amber color.
2. Add the maple syrup and cranberries and cook, stirring occasionally, until the cran¬berries begin to pop.
3. Add the orange juice, rind, and zest and cook for another 5 to 10 minutes, or until the sauce begins to thicken slightly.
4. Remove the sauce from the heat and add the nuts and ginger, stirring well. Let cool completely.
5. Pour into a clean glass jar and cover; refrigerate for up to 1 week, or freeze for 6 months.
Notes: You’ll need 2 or 3 large oranges. First, use 1 orange to remove
the rind (the outer peel without the bitter white pith) by slicing it
off with a small, sharp knife or a wide vegetable peeler. Use another
orange to grate the rind for zest and then squeeze both oranges for
their juice.
Candied or crystallized ginger is available in the specialty food section of most supermarkets or at chocolate or candy shops.
Stonewall Kitchen Winter Celebrations by Jonathan King, Jim Stott, and Kathy Gunst. Photographs by Jim Stott. Chronicle Books (2009)
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