For as long as I can remember, cranberries meant holidays. I would only ever see cranberries once a year for Christmas and it usually came out of a can in a gelatinous blob. For the life of me I could not understand my mother's fascination with the stuff. Of course, over the years, I discovered cranberry juice preferring white over red; just like my wine. However, in the last year or so, I have fallen in love with Ocean Spray dried cranberries; eagerly jumping on any opportunity to add them to my recipes. Most recently, I've found ways to add them to fudge and scones and looking back there were even cookies, granola bars and muffins made with these delicious little berries.
I recently purchased two small bags of fresh cranberries. I figured I would make my own cranberry sauce for the holidays and surprise my mama. I foolishly decided to pop one in my mouth and my face instantly contorted into a sour grimace ...holy smokes were these berries SOUR. I was shocked! I figured these berries were going to need a whole lot of sugar to make them sweet! Turns out it didn't need that much sugar ...ok compared to most recipes it wasn't a lot.
I think cranberries pair well with citrus so the following recipe is a marriage of the two. Get ready for some serious aroma therapy while making this. Your house will be infused with smells truly synonymous of the season. The "sauce" is more of a jam consistency perfect for topping crackers and brie or toasted sliced baguette and pâté. If you want it a little more ''saucy'' just add a half cup more of orange juice. These also make perfect little gifts. Fill a small mason jar (125ml) and dress with a festive ribbon and voilà!
Rinse and drain 2 small bags (227grams each) of fresh cranberries; discarding any that aren't firm.
In a large pot, add the cranberries and the following ingredients:
- 1/2 cup of sugar
- 1 cup of brown sugar
- 1/2 tsp of cloves
- 1/2 tsp of ginger (powder)
- 2 tsps. of cinnamon
- 1/2 cup of dried cranberries
- 1 cup of orange juice
- zest of 1 lime
Bring to a boil and then simmer on medium high heat for 15 minutes while constantly stirring.
Transfer into sterilized mason jars.