Orange-Ginger Cranberry Sauce

Confession: I am a condiments freak. I have been known to plan entire meals around a new mustard or relish. Take for example my recent purchase of balsamic ketchup. Was it a coincidence that we had veggie burgers twice that week? Not one bit.

That’s why when I think of Thanksgiving, I think of cranberry sauce first. As far as I am concerned the rest of the meal is just a vehicle for the sauce. And, we’re talking whole berry here. Not that weird jelly that comes out of the can in one perfectly-ribbed cylinder of weirdness.

This year, in an attempt to up the ante (and/or dirty another pot), I decided to make my own cranberry sauce…or chutney…or sauce. I couldn’t decide. The only thing I knew is that it would contain fresh cranberries, orange juice, cinnamon, and some ginger honey that has been staring me down from the pantry.

After a perusal of some recipe sites and blogs for inspiration, this sauce is what I came up with. It was delicious with my faux-chicken breast and stuffing, but, really, it was just as delicious when licked off a wooden spoon. I am going to have some tomorrow with white cheddar and sprouts on an artisan bun. I can already taste it in my mind…

This is best made the morning of, or the day before, your holiday dinner. It comes together in about 10 minutes (no kidding!) and tastes best once it has had time to cool and thicken. (It would probably also photograph best once the steam had cleared, but I was in a hurry to get to the gym.)

 

Orange-Ginger Cranberry Sauce
Makes about 2 cups.

1 bag cranberries
1/2 cup, freshly squeezed orange juice
zest of one orange
1 cinnamon stick
2 tbsp brown sugar
1 tbsp ginger honey

In a saucepan, combine cranberries, orange juice, zest, cinnamon stick and brown sugar.
Bring to a boil, then reduce heat to medium and cook, stirring frequently, until berries have popped and mixture has thickened and turned a bright ruby colour.
Remove from heat, discard cinnamon stick, and stir in honey. Taste and adjust sweetness.
Cool to room temp before serving.

Note: If you don’t have the ginger honey, substitute regular honey and a pinch of fresh, grated ginger. If you are using the fresh ginger, add it with the cranberries, etc.

 

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