It's the Thanksgiving count down. Birds and stuffing. Potatoes and pie. And let us not forget, the humble cranberry sauce.
Cranberry sauce has gotten a bad rap. Which is understandable when you consider that jello-y canned log thing that sometimes gets served. Gross! It's not necessary to serve sliced cranberry log when you take into account how gloriously easy it is to make a fresh sauce. And the taste is…it is so beyond a can. There are no words. Well, there are words. I'll just let you exclaim them from the hilltops once you make this version.
Now Mimi makes this cranberry sauce (here) that is positively amazing! I am offering my cranberry sauce alternative because 1. it's also amazing and 2. because Mimi's recipe includes all kinds of tangy citrus and nuts- which mine does not. So there.
If we don't get a chance to post again before the Thanksgiving festivities -- Happy Thanksgiving to you and yours. We're grateful for your visiting with us here!
Here's our recipe:
Simple Cranberry Sauce
1 (12 ounce) bag of fresh/frozen cranberries
1 C granulated sugar
1/2 C brown sugar, packed
1/3 C water
1 T crystallized ginger, chopped
3/4 t cinnamon
1/4 t cardamon
1/8 t ground nutmeg
Place cranberries, sugars, and water into a sauce pan over medium-low heat. Stir to combine. Bring mixture to a boil. Reduce to simmer and add in your ginger, cinnamon, cardamon, and nutmeg. Allow mixture to simmer 5-8 minutes - sauce will begin to thicken and many of the cranberries will burst open. Take the sauce off the heat.
Many people allow the sauce to cool completely before serving. I happen to like my cranberry sauce warm. Do what ever floats your boat and enjoy!!!
**I'll be using some of the leftover cranberry sauce for another recipe after Thanksgiving. If you have leftovers, hold on to them!