Even though hardly anyone eats it, I always make fresh cranberry sauce to go with the roast turkey for Thanksgiving. Cranberries are low-lying shrubs or vines that grow in acidic bogs throughout the Northeastern U.S. (and Oregon!) and Canada.
Cranberries are tart, with a spongy interior. There's not much to my recipe, I just boil them in apple or orange juice for at least half an hour or longer until the berries all burst. It's so simple that there's really no excuse to serve the stuff in a can.
For about one bowl of sauce, you'll need:
1 lb fresh cranberries
2 cups apple, orange, or pineapple juice
2 to 4 tblsp sugar
Wash and rinse cranberries. I like to use my enameled cast iron pot for this to retain heat and speed up cooking time. Add cranberries to the pot and 2 cups of whichever juice you prefer. When the mixture boils, turn the heat down to medium-low and let it simmer until the cranberries all pop and thicken into a sauce. This takes about half an hour, or longer depending on stove and cooking times.
If the mixture is too thick and the cranberries haven't popped yet, add more juice or water. When the sauce is almost done, taste and add sugar until it's to your liking.
Serve with roast turkey.
My "Traditional Thanksgiving Dinner with an Asian Fusion Twist" recipes:
Peking Duck-Style Roast Turkey with Flour Wrappers, Scallions, Cucumbers and Cranberry/Plum/Hoisin Sauce
Mashed Okinawan Purple Sweet Potatoes
Sichuan Green Beans
Ca Ri Ga (Vietnamese Curry Chicken) Pot Pie
Taro Dinner Rolls
Pumpkin Pie with Chai Spices
Chai Black Tea
Apple Crumble Pie
1 year ago today, this is how I party or how to have a Korean barbecue at home.
2 years ago today, doughnut bread pudding.