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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
- 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.
- This recipe was entered in the contest for Your Best Cranberry Sauce