Fresh Cranberries
Three posts in one week – a first for me. Sorry I’m clogging your in-baskets, but I thought I would do my best to finish what I started before Thanksgiving.
This post will wrap up the key things you need to do a week (or a few days) ahead of your Thanksgiving dinner.
The important part of making your Thanksgiving easy is to do as much as you can well ahead of time. If you finish the “week before” steps in Do-Ahead Thanksgiving Dinner Part 1, make the stuffing in Part 2 and this simple Cranberry-Orange Sauce (Part 3), you’ve completed most of your time-consuming work. You’re left with making a couple of vegetables the day before, cooking your turkey on Thanksgiving and enjoying your guests. Now that’s the way to spend a holiday!!
As for me, I’ll be heading to Minnesota for Thanksgiving #1 with husband, dog and coolers of stuffing/gravy/cranberry sauce in tow…
Cranberry Orange Sauce
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Recipe By: A Global Garnish, LLC
Yield: 3 cups
Gluten-free: Yes
1 orange, naval, juiced and zested
1/2 teaspoon zest (from orange)
1/2 cup wine, red
1 cup sugar
12 ounce cranberries, fresh, or 3 cups
1 sprig rosemary, fresh
Directions:
1. Zest naval orange until you have 1/2 t zest, and then juice the orange.
Add orange juice and 1/2 c wine to a one-cup measure. If you don’t have enough liquid to make a full cup, add a bit of water. Put juice/wine mix in a saucepan along with 1 cup sugar. Bring to a simmer and add cranberries. Add zest and rosemary sprig.
Simmer with occasional stirring until cranberries pop, about 10 minutes. Let rosemary steep off the stovetop for another 10-20 minutes. Remove rosemary sprig. Your sauce is ready to serve (warm, cool or room temperature).
2. DO-AHEAD DIRECTIONS: Cover and chill. Will keep for a week refrigerated.
Jeannie,
I love your recipes. We wish you and Dan and your families wonderful Thanksgiving celebrations. This is the first year in at least the past 30 that I am not making Thanksgiving ..but I’m bringing an almost identical stuffing (I also add pine nuts and mushrooms) along with cranberry relish (raw cranberries, oranges, ginger, pear, sugar and fresh mint) and interestingly, I make my cranberry sauce with port and often apples since I use orange in the relish…but also so similar to yours. I love your addition of rosemary!! I promise to give you credit when I make it that way next year. Happy Thanksgiving and thanks for sharing!
Lauriie
Thanks so much Laurie. We also wish you, G, and family a great holiday.
Your recipes sound fabulous. I know from past experience that your recipients will be fortunate to enjoy the fruits of your labors. I don’t often make raw cranberry relish, but I’ve loved it when I’ve had it.
Hope to see you this winter!
One of our favorite cranberry sauce recipes is almost identical to this — such a fresh, flavorful sauce! Have not added the sprig of rosemary, and I bet that’s a nice touch. ~ Kat
And it is so easy, isn’t it? Takes about 5 minutes to make.
Global Garnish, would you mind if I pinned this recipe on Pinterest with the link back to this post? ~ Kat
That would be nice of you. Thank you.
I haven’t had the time to explore Pinterest, but it sounds interesting….
Global Garnish, I have nominated you for a “Liebster” Award ~ http://travelgardeneat.com/2012/11/29/you-flatter-me-blogger-friends/ (for the “rules” :-)) — however, whether you participate in the awards process or not, thank you for sharing and know you are appreciated! ~ Kat
Red wine and oranges have to add a lovely flavor to the cranberry sauce.
Thanks Karen.
Enjoy your Thanksgiving!
And to you. Happy cooking1
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I really wish I could make my own cranberry sauce, but fresh cranberries cost the earth here 😦 Have to stick with canned!
Yes, when I lived in England, I was surprised, at first, that so many things that are common in (and grown in) North America are difficult to find or expensive elsewhere. Sweet potatoes were always expensive and imported from the U.S., and I love them. But, of course, there were so many good things there that are difficult to find here, so you just adjust….
P.S. I love your blog name. It always reminds me of this silly dog sculpture we have — even though the spaghetti is on top of him (not the other way around).
Oh my goodness I love it! And he has a good friend too by the looks of it 🙂
I’ve made the same cranberry sauce for years and would love to try something like yours. Every time I mention my intentions, one of my “regular” guests gently pushed me off the idea. Since I always make a double batch, maybe next time I’ll make 2 kinds of sauce. We’ll see which is the most popular. Power to the Palates!
I hope you have a wonderful Thanksgiving! Safe travels!
Thanks. Safely in MN. Go ahead and make that extra cranberry sauce. It takes about 5 minutes to make and 10 minutes to cook – so easy. Happy Turkey Day!
The addition of wine and rosemary sounds lovely and very unique. Take care, BAM
Thanks Bam….
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