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
white wine (to ensure the cook has a glass while cooking)
minced pickled ginger
juice and zest of one blood orange
In This Recipe
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.