Cranberry Sauce with Blood Orange and Pickled Ginger

By • November 2, 2009 • 0 Comments

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Author Notes: I’m a purist when it comes to cranberry sauce at the thanksgiving meal. Each dish has memories and history and I love the tradition of it all. However, when it isn’t thanksgiving I still eat cranberry sauce. I love its tang and ease. My favorite is to smear it on freshly toasted rye bread like jam. Here is a version I especially like. alice y

Makes 2 cups

  • 1/2 cup water
  • 1/2 cup white wine (to ensure the cook has a glass while cooking)
  • 2 cups fresh cranberries
  • 1/2 cup dried cramberries
  • 2 tablespoons minced pickled ginger
  • juice and zest of one blood orange
  • 1/2 cup sugar
  1. Bring the water to a boil. Add wine, cranberries, ginger, orange juice, zest and ginger. Cook over medium heat until it’s your desired consistency (mine is about 20 minutes). If you’re making it a day ahead, make it runny because it will continue to set.
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