"Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit cuts the fat in the meat, making the dish more enjoyable and digestible. Think: pork & applesauce; goose & cherry sauce, fish & lemon, and duck a l'orange. In the case of lean meats such as modern turkey and chicken, cranberries add flavor to what is generally considered a bland food. Visually? Cranberries add a splash of vibrant color to a traditional "earth tone" plating."
What I love most about this recipe is the combination of flavors. When you taste it you get the tartness of the cranberries, followed by the sweetness of the sugar, which, immediately mellows the tartness and is replaced by a pleasant orange flavor that finishes with a subtle ginger taste. It is very well balanced with nothing overpowering and absolutely better than anything you can buy that is ready-made.
Not only is it better than anything you can buy, it is so simple and easy to make that no one should ever buy cranberry sauce in a can again.
Ingredients for my cranberry sauce: organic cranberries, organic cane sugar, organic ginger, and organic oranges.
Combine all the ingredients into a non-reactive pot and bring to a low boil. Cook until the cranberries pop open.
Tags: gourmet cranberry sauce, cranberry sauce thanksgiving, homemade cranberry sauce