by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)
Like gravy, cranberry sauce is a very personal matter of taste. Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of tart and sweet on my plate and think that the cranberry sauce adds a pop of color and taste. I add crystallized ginger for a citrus/spice zing.
4 cups fresh cranberries
2 cups water
1 cup sugar
2 tablespoons crystallized ginger, chopped
2 cups tangerine sections (fresh not canned!), diced
Sort through the cranberries and make sure there are no leaves, twigs or iffy looking berries.
Add all of the ingredients, except for the tangerine sections, to a medium saucepan over medium heat. Cook until the cranberries begin to POP (about 15 minutes). Stir until the berries form a jelly consistency (5 minutes). Remove from the heat.
Stir in the tangerine sections and cool.
The cranberries can be made 3 days ahead of serving.