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Author Notes: I was never a big fan of cranberry sauce until the first Thanksgiving I spent with my husband Mike. We had been dating about 8 months by then and I came down to New York for the long holiday weekend, where the two of us prepared a Thanksgiving feast in his tiny Park Slope kitchen. He made Alain Ducasse’s delicious Peppered Cranberry Marmalade, and it opened my eyes – it was a far cry from the insipid canned stuff I grew up on. This recipe is inspired in part by that recipe, as well as by the Italian condiment mostarda, one of my favorite accompaniments to all sorts of roast meats. It’s tart and a little sweet, with a kick of spice from the ginger and black pepper. —lastnightsdinner
Serves 3 cups
- 3 cups fresh cranberries
- 1/2 cup dried currants
- 1/2 cup minced shallot
- 1 cup dry red wine
- 1/4 cup Sherry vinegar
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1 teaspoon black peppercorns, lightly crushed
- 1 tablespoon lemon peel, julienned
- 1 tablespoon coarsely grated fresh ginger
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- Combine all ingredients in a small non-reactive saucepan.
- Bring just to a boil, then reduce heat, cover, and simmer over low-to-medum heat for about 30 minutes, stirring occasionally.
- Cool and serve alongside your favorite roast meat or poultry.
- This recipe was entered in the contest for Your Best Cranberry Sauce
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