Fresh Cranberry Sauce reduces, congeals and thickens into a spread for sandwiches, dips and turkey!
Thanksgiving is upon us, and whether you’re team canned cranberry or fresh, you’ve got to have this classic accompaniment on turkey day. I grew up eating the canned cranberry sauce and I must admit, I love the little ridges and all. The fresh stuff is good too, but it’s a different experience all together. The lemon juice is the star ingredient in this recipe, inspired by the one and only Ina Garten. I use cranberry juice instead of water to reinforce the flavors. The cranberries simmering on the stovetop perfumes the whole home and really sets the mood for the holidays. Gobble, gobble!
Some Kinda Good Fresh Cranberry Sauce
One 12-ounce bag of fresh cranberries
1 3/4 cups of sugar
1 Granny Smith Apple, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
1 cup cranberry juice
Cook the cranberries, sugar, and 1 cup of cranberry juice in a saucepan over medium-low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 20 – 25 more minutes until liquid has reduced. Remove from the heat, let cool, and refrigerate. Serve chilled.
The diced apple adds a bit of tartness and texture, the sugar helps to balance the tartness of the cranberries and the citrus juice and zest brightens all the flavors.
If only you could smell this simmering on the stovetop!
New to Some Kinda Good?
Rebekah F. Lingenfelser
Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
Commentaires