“One individual informed me, that the rosy complexion of the women had been attributed to their consumption of this article [cranberry sauce].”
~Letters on the Eastern States; Memoir on Cranberry Sauce, 1821
I know cranberry sauce is typically thought of as strictly a Thanksgiving side dish here in North America, however it’s in fact traditionally served with Christmas dinner in the UK. Personally I think it’s perfect for either meal, particularly if it’s homemade. We’ve all suffered through that can shaped log of purple jelly that goes directly from can to plate—belch—and based on that experience most of us claim to not like cranberry sauce. Well I’m here to hopefully change that opinion and to set things a few things straight. 1. Real cranberry sauce is nothing more than fresh cranberries, sugar and a bit of spice— so simple to make that even the least experienced of cooks can successfully pull it off. 2. Because of this perviously stated fact cranberry sauce should never come from a can. NEVER. 3. Very few people make their own cranberry sauce, regardless of how easy it is. Therefore if you do your guests will think you are a total culinary rock star; which is always a good reason to get in the kitchen!
My cranberry sauce recipe is the perfect combination of tart and sweet, so perfect in fact that my children actually fight over who gets to lick the spoon every time I make it. (I guess that tells you something!) Since cranberry season is such a short one (mid-September to mid-November) I make a point of always buying a bag or two around the holidays to keep in the freezer. Then when the mood strikes, simply defrost and rock n’ roll. I often serve it along with roasted turkey or beef, use it as a condiment on Blue Cheese + Chive Biscuit mini sandwiches or spoon it over a slice of pound cake or a scoop of vanilla ice cream— delicious! So go ahead and give homemade cranberry sauce a shot for your holiday dinner (or dessert) and tell me you don’t end up loving it too.
Triple Citrus Cranberry Sauce
This recipe is so easy and so delicious you won’t believe you ever considered dinner complete without it.
1 12 oz. bag fresh cranberries
1/2 cup granulated sugar
1/2 cup orange juice
2 tbsp. lemon juice
1/8 tsp. ground cloves
zest of 1 tangerine
- Add the first 5 ingredients to a small saucepan. Cover and cook over medium heat, stirring frequently, until the berries begin to soften.
- Increase the heat, bring to a simmer and cook uncovered 2-3 minutes longer until the sauce begins to thicken and nearly all of the berries have popped.
- Allow to cool slightly in the pan before adding the tangerine zest to the sauce. Transfer to a glass jar and store in the refrigerator until ready to use.