Who uses written recipes anymore? Well, I do, and the degree to which this card has been beaten up and stained over the years shows how faithfully this recipe has been used and loved by my family! In fact, I think I could just serve this stuff in bowls as our entire Thanksgiving dinner, and everyone would be happy. It’s such a distant relative of the gelatinous goop that comes squelching out of a can and contains a lot of very non-cranberry ingredients. Instead, fresh cranberries and vibrant ginger take this cranberry sauce to a new level—it’s our favorite flavor on the table each Thanksgiving. Of course, it’s amazing on leftovers, too. (And when I say leftovers, I am including the option of eating it directly from the fridge with a spoon.)
- 4T unsalted, organic butter
- 4T fresh, grated or finely minced organic ginger
- 1 C dark brown, organic sugar
- 2 C fresh, organic OJ
- 32 ounces fresh, organic cranberries
- 1 jar of organic marmalade
- 1 bunch organic cilantro
- Black pepper
Melt the butter in a sturdy saucepan. Add the ginger and sautee on low heat for about three minutes. (The aroma of this stage is so incredibly divine it’s hard to concentrate, but don’t burn the ginger if you can stay focused!) Add the brown sugar, orange juice, and cranberries, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20-30 minutes. You’ll hear the cranberries popping, which is an inexplicably delightful sound and sends my taste buds into quivering anticipation. Add a cup to a cup and a half of marmalade, stirring well to mix and heat evenly. Remove from heat, and stir in 4 teaspoons (even up to 3 tablespoons) minced cilantro leaves and 1/2 teaspoon of black pepper. Stir well and keep covered until serving.
Oh, and I’m telling you right now that we forgive you if you feel more grateful for this cranberry sauce than you do for your nutty Aunt Helen.
With love and pleasantly popping cranberries from us to you,