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
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.