I don’t know whose picture this is, but how unappetizing is this!?
There is no good reason to buy cranberry sauce in a can. Really. This…is not…cranberry sauce.
This gelatinous bland goop is just masquerading as cranberry sauce.
Seriously, it takes less than 20 minutes to make your own. All you have to do is throw all the ingredients in a pot, and stir…occasionally. If you can make toast, and boil water, you have the culinary mastery to make your own cranberry sauce, and actually impress your friends and family with it. The basic recipe (you can find everywhere) is a 12 oz. bag of cranberries, and 1 cup each of sugar and water. Even if you did that, you’d save a fortune over the packaged stuff, and feel a smug sense of accomplishment.
Today is the third in a series of Thanksgiving posts. This is a particularly easy recipe. Marc and I like to make it a little more interesting with orange juice, pineapple juice and meyer lemon zest. You could add ginger, raisins…heck you could add tamarind for something really exotic. But, I find that cranberry and orange are a natural partnership. They play well together, and the meyer lemon brings another subtle flavor to the party. The pineapple juice does too, but it also adds natural sweetening so you can use half the sugar. See? You really can make an easy, tasty cranberry sauce. As I always suggest, please use as many organic/local/sustainable ingredients as you can.
Citrus Cranberry Sauce with Pineapple
12 oz. fresh cranberries
zest of 1 meyer lemon
1 C. pineapple juice
1/2 C. orange juice
1/2C + 1 Tbs. sugar (I use evaporated cane juice which has a blond color and retains it’s natural minerals)
It’s so simple. Throw all the ingredients in a pot, stir occasionally and watch it go through these four stages. When it looks like jam, you are done. Yum!