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.
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