Fresh Cranberry Sauce
I ate half a batch of this just standing at the counter, long before Thanksgiving. It’s tangy, a little spicy, just barely sweet and wonderful. It keeps for at least 2 weeks so make it well before Thanksgiving and save yourself the time day-of. It only takes about 10 minutes to make though so if you forget, no problem! And even if you’re a raisin skeptic, give them a try here–they sweeten the sauce nicely and add some variety in texture without standing out.
It’s also delicious on toast with a little cream cheese or sharp cheddar.
- omit the brandy
- add a bit more honey, to taste
- substitute dried cranberries or other dried fruit for the raisins
Yields about 3 cups
1/3 cup honey, more to taste (see variations)
2/3 cup water
1/4 cup brandy
Zest of half an orange
1/4 cup orange juice (or more water)
1/8 teaspoon freshly ground black pepper
1 teaspoon finely grated ginger (I use a microplane)
3 3/4 cups (12 oz) fresh (or frozen) cranberries
1/2 – 2/3 cup golden raisins or other dried fruit (see variations)
Put the water, honey, brandy, juice, zest, ginger and pepper in a saucepan. Bring to a boil and combine well. Add cranberries and raisins and bring to a boil. Turn down to a simmer and cook for about 7-10 minutes or until the cranberries have mostly popped and the sauce has thickened. It will thicken more as it cools. Taste and adjust with more honey if needed. Store in the fridge for up to 2 weeks.