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Cranberry Sauce Doesn’t Have to Come From a Can?

November 17, 2010

I know, this revelation is shocking! There of course is a bit of nostalgia that comes with slicing up a solid cylinder of cranberry, complete with ridges from the can, but I can assure you the real thing tastes much better. I found this recipe for a great twist on the classic and I couldn’t resist sharing. It doesn’t hurt that it is really easy to make and can be prepared up to two weeks ahead of time (or 8 days if you want to make it tonight!)

Cranberry, Apple, and Walnut Sauce
Yields: 4 cups

1 cup Sugar
3/4 cup Fresh orange juice (about 3 oranges)
1/2 cup White wine
1 Cinnamon stick
2 cup Granny Smith apples (peeled and diced)
1 1/2 teaspoon Fresh ginger (peeled and minced)
1/8 teaspoon Ground red pepper
1 12-ounce package Fresh cranberries (frozen is also fine)
1 tablespoon Orange rind
1/2 cup Walnuts (toasted and coarsely chopped)

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool; stir in walnuts.

Kate’s Tips:

This sauce will be perfect for serving over juicy roast turkey (recipe to come Friday!) and the citrus from the orange juice and rind makes it extra fabulous. It also makes a great condiment for leftover turkey sandwiches.

Keep refrigerated after preparing and bring to room temperature before serving.

I’m off to test a green bean casserole that is healthier than the original. Be sure to check back tomorrow for recipe and tips!

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