With chutney-like depth, this cranberry sauce is the perfect complement to your holiday turkey dinner; even better with leftovers, and spread onto a turkey sandwich.
I’ve never liked cranberry sauce. So one holiday season I blazed a new trail with a recipe based upon a 1990s Williams-Sonoma Thanksgiving recipe. After tinkering over the years, I’m an avowed cranberry convert.
Give this recipe a try… you’ll see! It always gets raves (even from “non-cranberry” people, who grudgingly take some once others around them “ooh” and “aah"). Makes 8 - 10 servings.
Ingredients
1 12 oz. bag cranberries, rinsed and picked over (roughly 3 cups)
2 peeled satsumas or “Cutie” oranges
1 pear, peeled, cored, and diced
1/2 cup port (tawny or ruby)
1/2 cup sugar
1/2 tsp. Chinese Five Spice
1/2 tsp. Mrs. Dash
1/4 tsp. fresh rosemary, finely chopped (almost powdered) — more to taste
2 - 3 T. crystallized ginger, chopped (4 - 6 quarter sized pieces)
Instructions / Method
In a blender, whirl up the port, oranges, Chinese Five Spice, rosemary, and Mrs. Dash.
Place the cranberries, pear, sugar, and ginger in a medium saucepan over medium-high heat, and pour the liquid mixture over. Stir regularly until the berries have burst, the pears soften, and the mixture begins to thicken. Remove from heat. Allow to cool.
Place sauce into serving dish. Refrigerate, covered, until ready to serve. (Can be made 2-3 days ahead…it gets better).
Nutritional analysis per serving (8 servings)
224 calories; 0 grams fat; 0 grams saturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 9 gram sugars; 0 grams protein; 7 milligrams sodium