Tag: cranberry sauce

Thanksgiving Cranberry Recipes

I just noticed in my stats that certain posts are getting lots of hits. Since US Thanksgiving is coming, I should reshare my two recipes using whole cranberries. Make a double batch of the first one and then make the second from leftovers:

Cooking the sauce at the Austin house.

I also make really good cornbread dressing that also has some breadcrumbs in it. When affordable, I add oysters. This year I am trying smoked oysters, from a recipe in a magazine.

Dressing before cooking.

I believe these are among the few things I cook well other than New Year’s dinner as my family ate it. Maybe I’ll add black eyed peas and collards to my collection.

I will not cook giant leaf footed bugs.

I do love cranberries, to get back on topic. Anita’s making a cranberry dessert for us on Thursday. I can’t wait. And oops. I forgot to get a can of the sauce other people eat. No worries. The local grocery store will have tons of it.

Available at your local store. Interestingly, the whole berry sauce is sold out at Amazon.

Recipe: Cranberry Orange Sauce with Ginger Bits

Here’s the sauce I insist on making every year, whether people want it or not. Since I could eat it all myself, that’s no problem. It’s simple and delicious. (I will add a photo when I find one.)

Ingredients

  • 1 bag of cranberries (regular size, not the huge ones)
  • 1 cup freshly squeezed orange juice, with some orange pieces if desired
  • 1 cup sugar (I have used Stevia or Splenda when serving diabetics)
  • 1/4 cups candied ginger, cut into small bits (or some fresh ginger; don’t use powdered)

Method

In a sturdy, medium-sized pan, combine all ingredients. Cook on high, stirring to mix in the sugar well, until the cranberries start to pop. Lower the heat and cook until the sauce begins to thicken, 5 minutes or so.

Let the sauce sit a while to cool off, then pour into a bowl and put in the refrigerator. The sauce will thicken more as it cools.

Serve in a beautiful dish, which it so rightly deserves.