Cranberry sauce may not be the star of the Thanksgiving table but it’s definitely in the best supporting role category. Simply put you can’t have roast turkey without cranberry sauce. And don’t forget about all the turkey sandwiches from the left overs, it’s essential for those. I’ve been making this sauce for at least the last 10 Thanksgivings (I do Thanksgiving and Christmas and Easter come to that) but that’s ok because I love to cook. It started off life as an Ina Garten recipe from her Barefoot Contessa Parties book. I’m a huge Ina fan, just like so many other people in America, I feel Ina taught me how to cook. Back to the sauce, you can make it 4 days in advance (I made mine today) and it never disappoints.
I think it’s a shame fresh cranberries only seem to be available around Thanksgiving, as I mentioned, this is so good in sandwiches. I tend to hoard them when available and freeze them, this way whenever the craving for cranberry sauce sets in I can satisfy it. Ina suggests putting nuts and raisins in hers, I don’t, I like the simplicity of this with just the addition of apple and citrus zests. Perfect. Every year. Thank you Ina.Print
2, 12 oz bags of fresh cranberries, washed
3 cups of cane sugar (I know it sounds a lot but it’s still quite tart believe me!)
Zest and juice of 2 oranges
Zest and juice of 2 lemons
2 apples (I used Gala) peeled, cored and diced
Place the cranberries in a heavy bottom pan with 1 3/4 cups water and heat until the cranberry skins start to pop open.
Add the lemon and orange zests, juices and diced apple. Cook at a simmer for a further 15 minutes.
Remove from heat, allow to cool a little before storing for up to 5 days in the fridge. The sauce becomes thicker as it sits in the fridge.