Cranberry sauce that is not from a can…. you can do it!
We believe that there are three types of cranberry sauce people in the world. The first are those who like to open up a can and plop the contents onto a dish to be sliced and served. We are not those people, although we 100% respect and adore that many canned cranberry sauce friends tell us that the sight of the unmolded can of sauce, complete with rings from the can, reminds them of home and their childhoods. You know, we are all for that! The second class of cranberry sauce people are those who realize that making fresh cranberry sauce may be the easiest culinary feat possible, and so they do. We have become those people, but the truth is, for most of our lives, we fell into category three. This last group of sad, deprived folks are those who never knew of cranberry sauce growing up, because holiday turkey was lamb and it was served with tzatziki.
When we took over hosting large family get togethers like Christmas and Thanksgiving from our parents, we started to introduce new and exciting (to our traditional Greek palates) flavours at the table. Cranberry sauce was one of these examples. If you have never had freshly made cranberry sauce, we think that you should!
This cranberry sauce is flavoured primarily with orange and spices; in fact, the flavours are similar to our olive oil cake flavoured with orange and cranberry. Once you get the hang of making your own cranberry sauce however, you can have so much fun with it! Swap the apples for pears, use apple juice instead of orange juice, include some grated ginger…the possibilities are endless, and delicious!
Cranberry sauce is the perfect make-ahead contribution to your dinner table. In fact, you do need to make it at least a few hours ahead of serving as it will continue to thicken up in the refrigerator.
Although the usual paring for cranberry sauce is turkey or other roasted meat, it also goes exceptionally well in sandwiches, on desserts, or even on yogourt or ice cream.
Mia Kouppa: Cranberry sauce
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) grated orange rind
- 1 cup (250 ml) orange juice
- 2 apples, peeled, cored, and cut into chunks
- 2 1/2 cups (300 grams) of frozen or fresh cranberries
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- pinch of salt
- If using fresh cranberries, make sure you rinse them beforehand. Set aside.
- In a medium sized pot combine the sugar, orange rind and orange juice and bring to a boil. Next, add the cranberries, apples, nutmeg, cinnamon and salt.
- Reduce heat to a simmer. Cook, uncovered for 25 – 30 minutes. You will notice that the cranberry sauce thickens somewhat as it cooks. You will also notice the cranberries opening up or bursting.
- Let cool, and refrigerate, in an airtight container for up to 4 days. Enjoy.