All Photos: Wendy Goodfriend
Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.
If you like, personalize your sauce with one of these yummy additions:
- 1/2 teaspoon ground ginger
- 1 teaspoon freshly grated ginger
- A pinch (or more) of hot pepper flakes
- Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves
- 1 to 2 tablespoons balsamic vinegar
- Chopped, sautéed apples (about 1 to 2 apples)
- Chopped, seedless peeled tangerine segments (about 2 tangerines)
- 1/4 cup chopped toasted pecans
Recipe: Cranberry Compote
Makes about 2 cups
Ingredients:
- 14 oz (about 4 cups) fresh cranberries
- 1 cup granulated sugar
- 1 cup fresh orange juice
Instructions:
-
- Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.
