When I was younger this was one of my favourite parts of Thanksgiving...
Making your own cranberry sauce is really simple; cranberries, sugar and water. But I wanted to add a twist to it this year. If you’ve got thirty minutes, you can too :-)
What you’ll need:
cranberries (fresh cranberries are everywhere this time of year but you can use frozen too)
The trick to the flavour of this cranberry sauce is switching from plain water and sugar to a ginger and orange flavoured liquid. Fill a small saucepan halfway full with water water. Add ginger, 2 ounces of maple syrup and the juice of one orange in a saucepan and let it boil. You don’t need that much water for cranberry sauce as the berries will release moisture when they are heated but as you boil this mixture the water will evaporate and the orange and ginger flavours will get stronger too. Let it boil and reduce while you seed your pomegranate.
Pomegranates are crazy messy so I cut and seed them in a bowl of water. Here’s a video that walks you through it.
Wash your cranberries and put them in a larger pot. Pour your ‘sweet orange ginger water’ into your pot of cranberries using a strainer to catch the orange pulp and ginger pieces.
Boil your cranberries for 10 minutes (until you see them pop and burst). I like leaving 1 large knob of ginger in. It can only add extra flavour and it’s easy enough to pick out before serving guests.
Once the berries have burst, remove from the burner and spoon your pomegranate seeds in. The pomegranate I got was super sweet and I love them mix of the soft berries and crunchy seeds. Combined with the sweetness of the orange and the zest of the ginger, I was pretty happy with how this came out If your pomegranate and orange aren’t as sweet, just add another ounce or two of maple syrup.
Serve hot or cold - preferably with copious amounts of meat, wine and family.