Fresh Cranberry Sauce
Recipe by Katherine Deumling, Cook With What You Have. Paired with Leah Jørgensen Cellars Tour Rain Gamay Noir.
I tend to eat half a batch of this just standing at the counter! It’s tangy, a little spicy, just barely sweet and wonderful. It keeps for at least 2 weeks so make it well before Thanksgiving and save yourself the time day-of. It only takes about 10 minutes to make though so if you forget, no problem. And even if you’re a raisin skeptic, give them a try here–they sweeten the sauce nicely and add some variety in texture without standing out.
It’s also delicious on toast with a little cream cheese or sharp cheddar.
Yields about 3 cups
INGREDIENTS
- 1/3 cup honey, more to taste (see variations)
- 2/3 cup water
- 1/4 cup brandy
- Zest of half an orange
- 1/4 cup orange juice (or more water)
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon finely grated ginger (I use a microplane)
- 3 3/4 cups (12 oz) fresh (or frozen) cranberries
- 1/2 – 2/3 cup golden raisins or other dried fruit (see variations)
INSTRUCTIONS
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Put the water, honey, brandy, juice, zest, ginger and pepper in a saucepan. Bring to a boil and combine well.
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Add cranberries and raisins and bring to a boil.
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Turn down to a simmer and cook for about 7-10 minutes or until the cranberries have mostly popped and the sauce has thickened. It will thicken more as it cools.
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Taste and adjust with more honey if needed.
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Store in the fridge for up to 2 weeks.
VARIATIONS
Omit the brandy
Add a bit more honey, to taste
Substitute dried cranberries or other dried fruit for the raisins
