My favorite cranberry sauce has almost no sugar at all. I like it sour like the fruit. But, in my obsession with canning and with Kevin West’s Saving the Season, I have made room in my heart and my cupboard for his Chunky Cranberry Jam with Nuts and Ginger. My own version (no nuts, much less sugar) follows below. It makes four or five pints. It can be used as a sauce with turkey dinner or as a jam on an English Muffin. It’s great added to plain yogurt. According to Mr. Darcy, it’s delicious all by itself, by the spoonful!
Important: The recipe below is not for canning; the sauce must be refrigerated.
Cranberry Sauce with Apples, Orange Zest, Cinnamon and Two Kinds of Ginger
Zesting the oranges and mincing the gingers.
2 pounds fresh cranberries
2 cups water
2 Granny Smith apples, peeled, cored and cut into 1/2 ” pieces
Zest of 2 navel oranges
1 1/2 tablespoons each crystalized and fresh ginger, minced (or 2 tablespoons fresh alone)
1 4″ cinnamon stick
1/2 to 4 cups sugar
- Rinse and pick over cranberries to remove stems.
- Place cranberries, water, apples, orange zest, ginger or ginger combination, and cinnamon stick in a large, low sided pot (to make constant stirring easier).
- Bring the mixture to a boil, lower to a simmer, and cook until the berries pop. This will happen very quickly.
- Return the mixture to a low boil and begin to add the sugar a little at a time. If you like a less sweet sauce, start with 1/2 cup or even 1/4 cup, and keep adding in 1/4 or 1/2 cup increments until you have reached the level of sweetness desired. Stir constantly when adding the sugar: You don’t want your sauce to burn. Again, this step goes very quickly.
- Remove the pot from the stovetop.
- Remove the cinnamon stick, and allow the sauce to cool.
- The cranberry sauce can be frozen for future use, or kept in the refrigerator if used within a couple of weeks.
- Serve warm, cold or at room temperature.
I love the view through the top of the jar. What beautiful jewel-like colors!
*DISCLAIMER: This recipe is not for canning.*