RECIPE: Allison's 2016 Cranberry Sauce
One our favorite writers and cook extraordinaire, Allison Riley, known to her followers as Y'all Taste This , spent Saturday cooking up cranberry sauce “her way”. Add these ingredients to your shopping list and make it “your way”.
While I know the turkey should be the star of the show on every Thanksgiving table, I've always held that a great plate of dressing, gravy, and cranberry sauce fulfills my every Thanksgiving desire. Because of that, I constantly find myself volunteering to bring those three dishes to every Thanksgiving pot luck. I just want to know that they are done properly. There is a "right way" to do them, and that way means more than following a recipe.
Every year, mine are slightly different, but always satisfying. When asked to contribute a recipe for MIAbites this year, I considered my changing ways, and instead, I'm providing both my "formula" for Cranberry Sauce and this year's final version.
The formula:
- 12 oz bag fresh cranberries
- 1 cup liquids
- 1/2 - 3/4 cup sugar
- Citrus peel
- Sprigs of fresh herbs
- Salt to taste
- Cracked black pepper to taste
Allison's 2016 Cranberry Sauce: Final Version
(Enough for two pot luck lunches and a little for me to keep)
3 12 oz bags fresh cranberries
3 large oranges
Sprigs of rosemary
1 cup Rose wine
1 1/2 cups sugar
Salt to taste
Cracked black pepper to taste
Peel oranges in long strips, and then juice the oranges.
The oranges will yield around one cup of juice. Take whatever amount of juice yielded and add enough water to make a full two cups.
Add the juice/water combo, orange peel, rosemary springs, rose wine, and one cup of sugar to a large heavy pot. Bring to a simmer stirring occasionally.
Add the cranberries. Cook until most of the berries have burst and the mixture thickens. Remove the orange peel and rosemary stalks. (Some of the rosemary leaves will come off the stalks during cooking, but that's okay.).
At this point, taste the sauce to see if additional sugar is needed. Then, add salt and (lots of) cracked black pepper to taste.
Pour it in a cute jar. Cool to room temperature. Refrigerate.
