|Rinse, Strain, Pick Out Stems & Bad Berries|
I read a few recipes online and didn't like any of the suggestions. I don't like citrus zest in my cranberry sauce. I don't like white sugar in anything. So, I started my own recipe and built a new cranberry sauce from the ground up. I can't believe nobody ever thought of this before, but I've never seen a cranberry sauce recipe with maple syrup and I don't understand why. Think about it. Cranberries come from New England. Maple Syrup comes from New England. They seem like a match made... well... in nature! This sauce is so simple and I love how the complex sweetness of the maple cuts the tartness of the cranberries!
In a medium pot over medium heat, combine 1/2 c Maple Syrup (the kind Rick Perry played with on his last trip to New Hampshire) with 1/2 c Water (more/less depending on the consistency you're after) with 1 lb of fresh cranberries (they're in season now and won't be for much longer so get them while they're fresh!). Throw in 2 whole cinnamon sticks. Add 1 tb minced Crystallized Ginger and/or 1/2 tb grated fresh ginger. Simmer uncovered, stirring occasionally, for 20 minutes or until cranberries pop. Serve warm or chilled, chunky or blended. This part depends entirely on your taste! I like mine warm and blended and love using it as a garnish on a plate. You don't have to eat turkey to love cranberry sauce. I plated my stuffed delicata squash with blended cranberry sauce and ended up licking it right off the plate! SO GOOD!
|Chop that GINGER!|