Recipe from Mahalo.com
Fresh cranberry sauce is easy to make and once you try it, you will not use the canned version.
1-lb. bag fresh cranberries
Ginger root or dried ginger
1 tbsp water
2 tbsp brown sugar
Heat the cranberries in a skillet on medium heat. Zest the orange over the cranberries.
Use a spoon to scrape the skin off of the ginger root. Zest one tablespoon of ginger and add it to the cranberries. Stir the cranberries and pour the water into the skillet.
Sprinkle the brown sugar onto the cranberries. Taste the juice to decide whether or not you would like to add any additional brown sugar. Do not taste any cranberries until they have finished cooking. Add more brown sugar if desired, then give the cranberries a final stir.
Once the cranberries have popped, turn off the heat and take the skillet off the burner. Let the sauce come to room temperature, then transfer it to the serving bowl.
Chill the bowl in the refrigerator for at least two hours. Once it has chilled, it is ready to serve.
- Add lemon zest during the cooking process for even more of a citrus flavor.
- Add orange wedges or orange juice during the cooking process for a stronger orange flavor.
- Some people like tart cranberry sauce, and others prefer it to be sweet. Control the sweetness level of the sauce by raising or lowering the amount of brown sugar that you add.
Click here to watch Mahalo.com demonstrate how to prepare this recipe.
Recipes: Side Dishes, Cranberry Sauce, Parve, KosherAdd a comment