Burst of clean flavors in a bowl! It’s not Thanksgiving to me without this super fresh and colorful cranberry sauce, it is such a great addition, that marries extremely well with turkey or any other meat dishes. It keeps its freshness for a long time, if refrigerated in a airtight container, at least one week, and can be done 2 days ahead! A wonder..
Choose a ginger root that is hard and heavy, with unbroken thin skin, light colored smooth and shiny. Peel it just when needed with a vegetable peeler or work with pairing knife.
Ingredients : Makes 8 servings
- 3 cups fresh cranberries (12 oz/ 375 gr.)
- 1 to 1+1/2 cups sugar (12 oz/ 375 gr.)
- 1 navel orange preferably organic, scrubbed and cut in segments.
- 1/2 cup of fresh orange pressed juice
- 1/2 cup peeled, finely chopped fresh ginger (2 oz/ 60 gr.)
Clean orange skin, then cut orange in small chunks, remove any seeds. Prepare the juice.
In a medium saucepan over medium heat, combine cranberries, sugar, ginger and cook for bout 7 to 10 minutes, stirring occasionally till cranberries burst.
Add a cup of water, stir in orange and juices, cook for 4 more minutes till sauce has thickened. Let it cool well.
Pulse once or twice in a blender or food processor if you like a smoother sauce.
To serve, top with orange zest and garnish with thin orange segments.
Happy Thanksgiving!! in advance ….