I know a lot of people like to play around with the Thanksgiving cranberry sauce adding ginger or spices. I’m not one of them. I crave the way the familiar juice drips onto everything else on my plate adding sweetness and tartness to all the warm savory flavors. This is a very traditional recipe, just kicked up a notch with a little citrus that elevates, rather than masks the great American fruit once called bounceberries.
Citrus Cranberry Sauce
Author: Rebecca Cofiño for Mamaguru
Ingredients
- juice of 2 oranges
- juice of a lemon
- ¼ c water
- 1¾ c sugar
- 1 granny smith apple, peeled and diced small
- 1 bag of cranberries
Instructions
- In a small saucepan add juices, water and sugar. Heat over a medium flame until sugar dissolves.
- Add apple, cranberries and a tiny pinch of sea salt. Cook for about 15 minutes, stirring occasionally.
- When cranberries have burst and the sauce has thickened, remove from heat. Allow to cool completely before serving. This can be made in advance and served cold.
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