Thanks for playing the giveaway game, everyone! It was fun to hear so many delicious stories about holiday baking — you guys are legit. I really wish I could gift everyone that fabulous baking book, but that’s not how contests work, apparently, and besides it’s not like I’m made of baking books, and baking books don’t just grow on trees, and I’m pretty sure the Beatles said baking books can’t buy you love, anyway.
As a consolation, today I bring you cranberry sauce.
Because Thanksgiving is almost upon us? Yes. Or maybe because it adds some real pizzaz to a turkey sandwich, leftover or otherwise? (Sandwiches need pizzaz. Also some brie, probably.) Because it’s the prettiest color in the kitchen? (It is, and I want a manicure to match.) Or because it’s just so amazingly easy to make?
All of the above?
Let’s do this cranberry thing.
Cranberry Sauce with Orange & Ginger
Now’s the time of year to find fresh cranberries at the market — snap them up while you can. Make this a week before turkey day, and it’ll keep until the bird is served.
- 12 ounces (about 3 1/2 cups) fresh cranberries
- zest of 1 lemon
- zest of 1 orange
- juice of 1 orange
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 inches fresh ginger root, cut into thick slices (with the skin still on)
- 2 cups water
Combine all of the ingredients in a medium saucepan, and place over high heat. Bring the mixture to a boil, then lower the heat a bit and simmer the cranberry sauce until thickened and reduced to about 2 cups (it will have deepened in color, too). The sauce will thicken even further upon cooling, so make sure that a bunch of liquid remains in the pot before pulling it off the heat.
Remove the big slices of ginger, and allow the cranberry sauce to cool, stirring it occasionally to prevent a skin from forming on top. Serve sauce warm, chilled or at room temperature.
Cranberry sauce will last for about a week well-wrapped in the refrigerator.
Makes about 2 cups.