It’s Thanksgiving week. Here by request is a repeat of my cranberry sauce recipe. It’s easy and so much better than canned, so give it a try. Happy Thanksgiving!
The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:
Hasty Tasty Cranberry Sauce
- 12 ounce package fresh cranberries
- 3/4 cup brown sugar
- dash salt
- one orange, zested and juiced
- 1 tsp. grated fresh ginger
- Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
- Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
- Remove from heat. Stir in zest of orange and grated ginger.
- Carefully tranfer contents to the Vitamix or a food processor. Cover.*
- Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
- Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.
*Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.
Yield: 1 pint cranberry sauce
Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!