No holiday meal is complete without cranberry sauce. It goes with everything from with turkey to salmon, tofu or steak. Its sweet and sour taste is addictive. And its beautiful color speaks of the season…
Granted, it’s not an “ideal” food in the Mediterranean Diet since it contains quite a bit of sugar. But eaten in moderation, it’s perfectly acceptable in my book!
I ran across a recipe from Emeril Lagasse years ago that inspired me, as it included Port wine. My French cuisine background taught me that cooking with alcohol improves everything… It infuses your dishes with subtle aromas that elevate any plain recipe to Michelin-star worthy material…
And so over the years, I have perfected my own version of this sauce. I serve it at every Thanksgiving and my guests keep requesting it. I usually double the recipe so that we have leftovers for many days…
Besides eating it with leftover turkey, there is a multitude of uses for leftover cranberry sauce, from your bowl of oatmeal to a glaze for salmon or spread inside a grilled cheese sandwich…
So get ready to impress your guests and have them ask you for your recipe!…
- Place cranberries in a medium sauce pan.
- Grate the zest of one orange into the pan (1 tbsp).
- Grate ginger root into the pan (1 tsp)
- Juice the oranges and add to the pan (you need 3/4 cup of juice – approx. 2 large navel oranges)
- Add Port wine (or Sherry) and cinnamon.
- Stir, bring to a boil, then reduce to a simmer
- Cook uncovered for 30 minutes, stirring occasionally, until cranberries are all popped open and tender.
- Let cool and serve at room temperature or cold.