Thursday, November 13, 2008

Cranberry, Cherry, Ginger Sauce

All right kids, Thanksgiving is coming upon us. Due to weddings, pregnancies, unstable economies, and my lack of forethought, the grand event will be at my home this year. I'm pretty stoked, not gonna' lie, but it's kind of consuming. For about the last month I have been perusing food blogs, daydreaming in the middle of creative ways to cook turkeys, and staying up much later than is prudent trying various recipes.

I love holidays, and I love tradition, but I also love little twists, turns, and unexpected flourishes on traditional favorites. I heard a great quote by some chef I've never heard of before who said that his job is not to educate his patrons as much as it is to provide for them. I think that's true. All the typical elements of Thanksgiving will be there (including the family sauerkraut), but I'm trying to update them just a bit.

This recipe is the first installment of a new kick on an old favorite. I think aluminum cans are an insult to cranberries. Often time the cranberries are just kind of the last thing that no one remembered, so you grab the can opener, plop out the jelly-like blob with the ridges of the can down the side, and call it good.

Not good.

This modern twist is adapted from Orangette, and I love the depth of the flavors. The cherries and ginger really add a nice spark.

Cranberry, Cherry, Ginger Sauce

  • 1 12-ounce jar apricot jam (I didn't quite have this much left, so I subbed about 1/3 with raspberry jam, and it worked very well)
  • 1/4 cup fruity vinegar (I used raspberry white balsamic, but raspberry, or white vinegar with some raspberry jam would work well)
  • 1/2 cup orange juice
  • 1 bag fresh cranberries (make sure to remove any stems still hiding in there)
  • 1/4 cup finely chopped crystallized ginger
  • 1/2 cup dried tart cherries
Put the jam, vinegar, and orange juice in a pan and bring to a boil. Stir for several minutes until the liquid reduces by about a third. Pour in the cranberries, and continue to stir until they begin popping. Throw in the ginger and cherries, continue to stir until heated through and thickened, a minute or two more. Let cool.

1 comment:

Jacob said...

Excellent stuff! We added a bit of orange zest and some roasted pecans, too, which made it even better.

It added some great variety to an otherwise very traditional meal.