A Delicious Chunky Cranberry Sauce
Cranberry sauce is a funny thing. Do you prefer chunky or jellied? Ask folks and they will have a definite preference. It seems to be related to whichever is served at their family's traditional Thanksgiving dinner. In my family it was always jellied cranberry sauce, sliced perfectly. It just wouldn't be Thanksgiving without it. As a matter of fact, I always refused to eat chunky cranberry sauce, not being able to fathom how I could possibly enjoy chunks in my cranberry sauce.
|Killer Cranberry Sauce|
One bite of this cranberry sauce, and I became a lover of chunky cranberry sauce. The orange and ginger will hook you. Oh, we still serve the jellied kind at my house, but now there is a choice of either, or both. It's the best of both worlds.
|Four Simple Ingredients|
Killer Cranberry Sauce
- 1 1/2 cup granulated sugar
- 1 navel orange, jested and juiced
- 1/2 teaspoon grated fresh ginger
- 4 cups fresh cranberries
- 1/2 cup toasted pecans, optional
Grate the zest of the orange and add to a pot with the sugar and the ginger. Juice the orange and add the juice to the pot with the sugar.
Simmer the mixture over medium heat until the sugar is dissolved. Add the cranberries and cook until the cranberries pop. That usually takes about five minutes. Add the pecans, if desired, and cool. I chose not to add nuts to this batch of cranberry sauce.
|Cook until the Cranberries Pop|
Some ideas for using your cranberry sauce:
- Spoon warm sauce over vanilla ice cream, or mix in with plain or vanilla flavored yogurt for a tasty dessert.
- Jazz up your deli turkey. Make a sandwich using the cranberry sauce as your sandwich spread.
- Mix 1/4 cup in with your morning oatmeal to put some zip in your morning.
Before you go...Join the Just One Donna community by signing up for periodic emails with exclusive content. Sign up in the sidebar to get notified of new posts via RSS feed.