Thanksgiving is by far one of our favorite holidays. Any occasion that's celebrated by spending a full-day eating can count on the McInnis sisters as participants. This year our cousin is hosting the feast, and while she'll be tackling the meal's more complicated dishes like (deep-fried) turkey and an array of side dishes, we'll be bringing a number of smaller, though no less significant nibbles, that travel well and couldn't be easier to make. Other than wine and cocktail ingredients, our mother's cranberry sauce will be making the journey to CT with us.
If you're still scrambling to find an easy and delectable contribution for tomorrow's meal, look no further. This homemade cranberry sauce can be made in under 30 minutes and puts all other cranberry sauces to shame. We never understood the appeal of canned cranberry sauce, that gelatinous blob that wiggles back and forth and never loses those ringed indentations that are branded into it after many months living on a supermarket shelf.
The recipe below will yield a beautiful bright sauce studded with pieces of orange, pear and candied ginger. It's festive, elegant, and tastes incredible. And it doesn't wriggle when passed around the table. As Don Draper once said, "make it simple yet significant," and that in nutshell is this dish.
1 package of cranberries (about 1 pound)
1 cup of brown or white cane sugar
1 cup of water
1 orange, cut in half and sliced into small pieces (seeds removed)
1 pear, peeled, cut in half and chopped into small pieces
4 - 5 pieces of candied ginger, chopped into small pieces
1. Place the cranberries into a saute pan on the stove over medium heat, and allow the cranberries to heat up and soften. (They'll start popping when they're ready). This should take about 10-15 minutes.
2. Add sugar to the pan. This will help the cranberries soften even more. Stir for 2 minutes.
3. Add the water and scrape the bits at the bottom of the pan. Simmer until the sauce has thickened. It's thick enough when you can scrape a spoon across the bottom of the pan, and the sauce doesn't immediately fill up the gap. Think of it like parting the Red Sea.
4. Add the pear, orange and candied ginger, and remove from heat.
5. Place the sauce into a container and place in the refirgerator so that it can cool and set.