From the archives
A healthier, tastier recipe than the traditional cranberry sauce
Cranberry sauce is of course a mainstay of any Thanksgiving dinner. In Switzerland, we eat a lot of game, so it is good to always have some on hand to eat with deer, wild fowl, boar, or whatever the hunters bring in.
This is a variation of the very plain, classic recipe. I’ve been using it for years. It’s easy, quick and a no-brainer. You can make it ahead of time (in fact, it’s better to make it a day or two before Thanksgiving). In addition, it keeps for ages, just like jelly or jam.
Click here for Imperial-metric converter12 oz/375 g fresh cranberries
1/2 cup light brown sugar (if you like it really sweet, you can double the quantity) 1 tablespoon water 1 large navel orange 1 small sliver of ginger, finely grated (optional), or 1 stick of cinnamon (optional) 1/2 cup shelled walnuts (optional)
- Place cranberries in a large saucepan with sugar and water.
- Juice the orange and remove any white pith that lingers. Cut peel into small juliennes or zests, carefully removing any pith that is sticking to them. Add zests and juice to cranberry mixture.
- Add ginger (optional) or cinnamon stick (optional).
- Bring to a boil, then turn down heat, cover and cook until all the berries have popped open. This can take 20 to 30 minutes. Just be patient and keep an eye on them. If liquid evaporates before all the berries burst, add a just enough water to prevent them from sticking. Remove from heat.
- Taste and adjust sweetness if necessary.
- Pour into bowl you plan to serve it in and let it set. This can take a couple of hours, so it is advisable to make it well ahead of time, even 2 or 3 days. It keeps well in the refrigerator.
- When ready to serve, shell and chop walnuts. Add at last minute, right before serving (otherwise, they tend to get soggy).
This recipe was originally published on GenevaLunch.