Gourmet Cranberry Sauce
Thanksgiving has always been something I’ve looked forward to. Spending time with loved ones and cooking more food than any of us could possibly eat. Growing up, my mother would start a day or two ahead, filling the air with the smell of pies, banana and cranberry breads, fresh fruit for our ambrosia. This is probably where I learned to do much of my cooking; watching my mother add a little of this, a pinch of that, never measuring and using her fine sense of smell to aid her in her masterpiece. I remember sitting beside her waiting to help, becoming her most enthusiastic sous chef. I chopped the fruits and veggies, while my sister would sneak into the kitchen to eat them. Then one day my mother handed me the spoon and away I went stirring, mixing and eventually adding my own little twist.
This gourmet cranberry sauce is one of the many things I learned to make from my mother. The combination of fresh, aromatic orange zest, slightly sweet and crisp apples, and the earthy walnuts pair well with the tart cranberries. Truly the perfect addition to any Thanksgiving dinner.
- 12 oz - Cranberries, fresh or frozen
- 1 Cup - Sugar
- 1 Cup - Water
- 1 Orange, zested and juiced
- 1 Cup - Apple, chopped
- 1/2 Cup - Walnuts, chopped
- Rinse cranberries thoroughly. Bring cranberries, sugar and water to a boil in a medium saucepan. Stir occasionally until cranberries begin to pop. Use a spoon to gently mash the cranberries into a semi-smooth texture. Remove from heat and allow to cool for about 10 minutes.
- Add the orange zest and half of the juice to the cranberry mixture, along with the chopped apple and walnuts. Stir well to combine.
- Cool to room temperature and refrigerate until ready to serve.