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Thanksgiving Week: Cran more in there
Welcome back to Thanksgiving Week – Day Five
Cranberries in my house came out of a can. If we were lucky, the mass would get sliced into rings or smushed into something that looked a little less processed. I never really cared, as I wasn’t eating it anyway.
As an adult my tastes had changed enough that I began to really like the taste of cranberry. Generally it was in liquid form or dried (sweetened) cranberries, but it was still good.
The last time I made a turkey (two weeks after thanksgiving years ago) I decided to make a cranberry dish. It turned out great.
Sweet and tart!
Fresh cranberries were nowhere to be found. In fact, I had to go to three different stores to find the frozen ones.
By design, I used more zest than the recipe calls for. Much more.
Save some whole cranberries for a different texture.
Heat them up and smash them a bit.
Love them!
Perfect Cranberry Sauce
Ingredients:
12 ounce bag of fresh or frozen cranberries
1 cup sugar
Orange or lemon zest
2 tablespoons water
Sugar, salt and pepper to taste
Directions:
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
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