Triple Cranberry Sauce
Pass the Cranberries, Please
The tart and tangy flavor of cranberries provides a festive counterpoint to the rich and savory turkey, stuffing and gravy. Their glossy and glorious redness brightens an otherwise rather brown-hued menu.
Perhaps your Thanksgiving memories like mine include a special plate Cranberry with slices of canned, pureed cranberries. I totally loved them and often asked to be the one to remove and then slice that cylinder straight from the Ocean Spray can. Just goes to show what an indispensable part cranberries play in the traditional Thanksgiving feast. A part they have played since the Pilgrim’s first harvest festivals. Those first cranberries came from the Native Americans who sweetened them with a little honey or maple syrup.
Cranberries can still be found growing wild as a shrub just like their blueberry cousins. Cultivated cranberries, though, are grown on low trailing vines in great sandy bogs which are flooded for harvesting. The air pocket in the center of each berry allows them to float to the surface transforming the bogs into a most beautiful sea of red.
In Season from October through December
Each year I buy extra cranberries and prepare enough sauce for Thanksgiving dinner and for processing in jars as gifts for friends and family.
Fresh cranberries also freeze really well, so having an extra bag or two in the freezer makes it easy to add them to muffins, quick breads, applesauce or apple crisp throughout the year.
Triple-Delish Cranberry Sauce includes cranberries three ways: fresh, dried and juiced. Along with fresh orange juice, zest and marmalade this sauce sparkles with color, taste and nutrition. Cranberries are an excellent source of vitamin C, and a “natural probiotic” to help digest the foods we eat along with them.
This is the recipe for my favorite cranberry sauce–chunky with fruit, intensely flavored and wonderfully delicious–it goes so well with all the flavors on the holiday plate. Or, try it as a luscious topping on baked brie, a condiment on sandwiches and wraps, or as a warm sauce on yoghurt or ice cream.
Ingredients for Triple Cranberry Sauce
- 1 cup cranberry-juice cocktail.
- ¼ cup sugar.
- 12 ounces fresh or frozen cranberries (rinsed and drained).
- ½ cup dried cranberries.
- 2 tsp honey.
- 1 tsp lemon zest.
- ¼ tsp ground cinnamon
Triple Cranberry Sauce Recipe
In a heavy saucepan over medium heat, cook the cranberry juice cocktail and sugar stirring until the sugar dissolves. Add fresh and dried.
cranberries and cool until fresh berries pop and dried cranberries begin to plump, 6 to 8 minutes.
Remove from heat and stir in honey zest and cinnamon. Remove from the pan from the heat. The sauce thickens as it cools. Cool the sauce completely and transfer to serving bowl or jar. Cover and refrigerate for at least 2 hours.
Triple Cranberry Sauce can be prepared a week or more in advance, and stored in the refrigerator.
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