Cranberry sauce should not shloop out of can and end up on a serving platter in cylinder form. That’s just wrong, especially when cranberry sauce is so easy — and cheap — to make.
The only difficulty, really, is choosing a good cranberry sauce recipe from the thousands available.
That’s what I’m here for, readers. I found a really good recipe just for you.
Not only does it taste great, but it smells delicious when it’s on the stove. Actually, this recipe is pleasant for all the senses: the cranberries make a cool popping sound as they cook and the it’s hard to find a prettier red. As for touch … uh, well, your skin gets warm when stirring the mixture over the stove.
Anyway, give this recipe a try. I left out the walnuts because I don’t typically like crunchy stuff when the rest of the dish is mushy, but they do seem like they’d be a welcome addition.
Recipe: Cranberry, apple and walnut sauce
Adapted from a recipe by Cooking Light.
- 1 cup sugar
- 3/4 cup fresh orange juice (about 3 oranges)
- 1/2 cup white wine
- 1 cinnamon stick
- 2 cups diced peeled Granny Smith apple
- 1 1/2 teaspoons minced peeled fresh ginger
- 1/8 teaspoon ground red pepper
- 1 (12-ounce) package fresh cranberries
- 1 tablespoon grated orange rind
- 1/2 cup coarsely chopped walnuts, toasted
- Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 3 minutes or until sugar dissolves, stirring frequently.
- Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens.
- Remove from heat; stir in rind. Cool; stir in walnuts.
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This sounds delicious!
I think you’re being a little tough on canned cranberry sauce, though. I always thought that the best part about the canned stuff was that it came with instant portion control. Simply cut a slice following the grooves from the can!
I made this cranberry relish for Thanksgiving dinner and was very pleased with the results — tangy and colorful with just a hint of crunch.
It’s a winner!