As mentioned in previous posts, I’m always looking for new and interesting variations on traditional dishes – especially at this time of the year. Keep people excited about your food by putting a twist on some of the classic, time-honored recipes from your standard holiday repertoire. I love cranberry sauce and can’t get enough of it during November and December. This version is a perfect balance between sweet and tart – of course, you should feel free to adjust the sugar to suit your tastes.
Remember, when choosing cranberries, look for fleshy, firm, shiny berries and only wash them when you ready to use.
Makes about 2 1/2 cups
- 1 pound fresh cranberries, washed and dried
- 1 cup granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 navel orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir and simmer for an additional 5 minutes – some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
What are your favorite variations on traditional cranberry sauce?