on Nov 21st, 2007Citrus Cranberry Sauce
It wouldn’t be Thanksgiving for most people without cranberry sauce, but often it’s treated like an obligation. Is there anything on the holiday table less appealing than a jelled roll of canned cranberry “sauce”, sliced into quivering discs that still bear the marks of the can? It’s one of those retro relics of the Fifties whose time has long passed, if it ever was.
Fresh sauce takes almost no time to prepare. This version is a little different because it uses lemon in addition to the usual orange. Brown sugar, light or dark as you prefer, takes care of the pucker potential.
Like all cranberry sauces it keeps well and is a perfect make-ahead dish. It’ll be waiting in the fridge for dinner time when it can take its place proudly, and not like an uninvited guest. This tangy berry, part of our heritage, deserves no less.
Ella’s Citrus Cranberry Sauce
1 12-ounce bag cranberries
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 orange
1 1/4 cups (8 3/4 ounces) brown sugar
1/2 cup finely chopped walnuts or pecans, optional
Rinse cranberries and remove any stems or bad berries. Put all ingredients except nuts in a saucepan over medium heat. Bring to a boil — cranberries will start to pop — then reduce heat and simmer 5 - 7 minutes, stirring often.
Remove from heat. Add nuts if using. Let cool and refrigerate until needed. Will keep in the fridge for up to four days.
Ella’s tip: Use the spent halves of the lemon to scrub down cutting boards with some kosher salt. Rinse well and dry.
Copyright © 2007 From Scratch All Rights Reserved
This is similar to my Nana’s recipe.
Was always a favorite. Chunky, fresh, tart and sweet, I always had at least two helpings.
The brown sugar is a nice variation, a little more hearty for this time of year. Don’t think she ever used it. I think she used a couple of T’s of OJ to thicken the sugar, then used the zest of oranges and lemons, and always pecans.
Great memories. Thanks.
Happy Thanksgiving, mon ami.
mmmmm!
I’ve never had it with nuts. Great idea!
Happy Thanksgiving ella
Happy Thanksgiving to you, too, Sage! I hope you had a great one.
I’m kind of late, but this is similar to the recipe I used this week. I like the idea of brown sugar and want to try your recipe next time.
I did juice & zest of one orange and half a lemon, about 3/4c sugar (you know how I get with the sugar!), and a cinnamon stick.
Thanks!
Simmering a cinnamon stick with the sauce makes so much sense. I never thought of it. Will try that next time. I think it’ll be especially good with the brown sugar.
I just love the flavors of autumn and winter.