Let’s look past the fact that Thanksgiving was now 2 weeks ago. You might want to make cranberry sauce for Christmas, or just for anytime, right? Maybe? Sure.
I wanted to make a sauce with a twist. Since my whole family is from northern New Hampshire, I tried adding some blueberries into the cranberry sauce. And a little ginger because who doesn’t like ginger? Orange juice replaces some of the sugar with a less refined sweetness to round out the flavor of the sauce.
And since I figure somebody’s going to wonder or ask: No, that’s not my plate. Yes, I am still a vegetarian. But I did carve the turkey for the second year in a row because I’m damn good at it.
Thanksgiving Cranberry Sauce
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients(Makes around 6 cups):
- 24oz fresh cranberries
- 1 cup blueberries
- 2 cups orange juice
- 1/4 teaspoon salt
- 1/2-inch fresh ginger peeled and grated
- 6 Tablespoons cane sugar
- Combine the cranberries, blueberries, and orange juice together in a large pot.
- Cover the pot and bring the contents to a boil. Keep boiling until the juice evaporates.
- Once finished, pour the cranberries and blueberries into a food processor. Add in the salt, ginger, and cane sugar and puree until smooth.
- Move the sauce to a container and leave it out to cool. Once at room temperature, place the sauce in the refrigerator to until eating.
Next time I make this I want to swap another cup of cranberries for blueberries to make the flavor more prevalent. Nobody noticed there was blueberries in the sauce; I didn’t even notice and I made it.