Bags of fresh cranberries are plentiful in the produce section of the grocery stores this time of year. It’s one of those food traditions that we never question and expect it to be on the holiday menu. Cranberries also seem to be one of those foods that folks either love or hate. Personally, I love cranberries. It’s really tasty on a sandwich made with left over turkey the day after Thanksgiving. They are good for you, too. Look it up.
Now, you can reach for a can of that congealed cranberry juice stuff concocted way back when your great-grandmother was a young woman. Time saver and convenient, if cranberries are just a garnish for your Thanksgiving plate, not really to be eaten with your turkey, then have at it.
You can make a better choice: fresh cranberry sauce. Below is what I do every year.
Here’s my recipe:
1 bag of fresh cranberries, rinsed in cold water
1 cup white sugar
1 cup water
1/4 cup orange juice
pinch salt
pat of butter, optional
What to do:
Place rinsed berries in a two quart pot and turn burner to medium heat. Add sugar, water, orange juice and pinch of salt. I think the tiny bit of salt helps cut the bitter taste that cranberries sometime have and makes the taste brighter. Bring berries to a gentle boil, stirring to disolve the sugar.
The berries will begin to pop, as their skins split. You’re almost through with the cooking part, at this stage. When the berries foam up, turn the fire off. With a metal spoon, skim the pink bubbly foam from the top of the pot. If you want to, add the pat of butter. This helps reduce any foam that may remain- it’s kind of hard to get all of the foam out of the cranberry sauce.
Cool the sauce before placing it in the frig. It can be made a day or two ahead of turkey day. Serve in your great-grandmother’s pretty cutglass bowl. She’d think you are the cat’s pajamas.
Thanksgiving Blessings from the Exile’s Kitchen.
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