My childhood memories of cranberry sauce at Thanksgiving are of the canned variety… you know, the ruby red, gelatinous cylinder that made gloopy, gurgling sounds as it slipped out of the tin into a dish, where it was then sliced and served. Fresh cranberries at that time, were simply used to create a festive Thanksgiving centerpiece. The first time my mom made homemade cranberry sauce was a turning point in my relationship with the cranberry. I was amazed that cranberries and sugar in a pot could practically turn themselves into a delicious condiment within minutes. And that as the sauce cooled, it completely solidified. (Maybe the canned sauce wasn’t so far off after all.) This sauce was a hit at our family’s Thanksgiving meal last year, and I am exited to serve it again!
Cranberry Sauce with Ginger and Rosemary
(A Grow. Cook. Eat. Share. original recipe)
4 cups cranberries (organic, if possible)
1 1/3 cups organic cane sugar
1/4 cup cooking sherry, or 2 tablespoons red wine vinegar
1/4 cup water
1/4 cup shallots, finely minced
1 tablespoon freshly grated ginger, or 1 teaspoon powdered ginger
1 tablespoon fresh rosemary, finely minced
1/2 teaspoon salt
In a large saucepan over medium heat, combine sherry or vinegar, and water, shallots, rosemary, and ginger.
Bring to a simmer, and cook for several minutes, until liquid has evaporated.
Immediately add cranberries, sugar, and salt to the pot. Stir to coat the cranberries in the sugar mixture.
Bring to a boil and then cook for approx. five minutes, until the sugar has dissolved and the sauce has reduced slightly.
Cook several minutes longer to have the berries become completely macerated.
Ladle into a bowl or jar, and serve warm, or chill. Can be served either warm or cold.
Makes 2 cups. (Approx. 4-6 servings)
This recipe could easily be doubled or tripled to accommodate a larger group.
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