Sunday, November 19, 2006

Sweet and Savory Cranberry Sauce


If you have been watching Food Network at all this weekend, you would have watched the chef/cook personalities make and remake Thanksgiving dinners at least 2 times each, so I am sure I saw about 20 different cranberry sauce recipes - each proclaiming to be "the best" one of all.

I wasn't even sure I liked cranberry sauce because it wasn't big in my family...I remember the canned version or none at all, but I wanted to give it a try. After all, the cranberries look so irresistible when fresh in the produce section.

I am not going to boldly proclaim this little recipe I made up (or adapted subconsciously as a result of seeing it made 20 ways by 10 people) is "the best" but it is quite tasty and is now my standard recipe. Excellent with a roasted chicken!

Sweet and Savory Cranberry Sauce:
(makes about 2 cups)

12 oz cranberries, whole, fresh preferred
1 medium sweet onion, small dice
1 c orange juice
1 c brown sugar (or to taste)
3-4 slices of lemon rind
Juice of one lemon
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper to taste
Olive oil as needed

Directions:
Saute onions in olive oil just until soft, not browning. Add sugar and lemon rind and let melt, simmer 3-4 minutes.

Add juice, cranberries and seasonings, simmer until cranberries "pop" open and mixture begins to thicken.


Salt and pepper and add sugar to taste, can let stand an hour or so, or chill several days in advance, let come to room temperature before serving.

11 comments:

peabody said...

Looks good. Sadly I am one of those who likes jellied cranberry out of can for T-day(hangs head in shame).

Kirsten said...

There is nothing wrong with the canned version, millions and millions of people love it, so something is clearly going right. :)

Tanna said...

Wow, I'm almost always more savory than sweet. Never seen a cranberry sauce like this. My husband may shoot me, he always says don't mess with a good thing but I'd like to try this. My affair with cranberries continues to grow this year.

Kirsten said...

Hi Tanna! I too like savory things and this is just the right blend. I am madly in love with cranberries this year too...more to come I am sure.

Lynne said...

I stumbled across this having searched "Savory cranberry sauce." Terrific recipe - I did just two things differently. I wanted it to be a little thicker, so I added just a few pinches of whole wheat flower after the cranberries popped, and I would probably use a little less sugar - I'm a big savory person. To make it hugely calorically expensive, but probably really good, you might use butter to sautee the onions first. Thanks!!!!

Kirsten said...

Thanks Lynne for stopping in!

Good idea on the flour...I found that mine stiffened up quite a bit as it cooled, but still was saucelike as opposed to more of a gelled dish, which can be preferable.

The butter sounds like a REALLY good idea! :)

Claudia Luisa Debelius said...

Hello!
Looks Fantastic!
thankyou for your recepie.

Anonymous said...

Hi everyone! Great cranberry sauce I just tried it out. If you want to give a little extra half the amount of orange juice and add orange liqueur I love it!!! Merry Christmas!!

Anonymous said...

I'm going to throw it on top of some savory steel cut oats and chicken, then feta cheese. I hope it turns out!

Anonymous said...

It turned out!

Anonymous said...

Trying this tonight. I'll use butter to saute the onions and then make a roux with the whole wheat flour. May also add a touch of jalapeno.
philly stella