I have been making homemade cranberry sauce for years so I decided to branch out and started experimenting with making it other ways. I did one version with tarragon, another with lemon zest and yet another with orange and pepper. All the versions I made were good, but in the end of the day I prefer to make it the way I have been making it for years. Some things are just like that.
This cranberry sauce is quite tasty. When I take it somewhere I get so many compliments on it. I always find this surprising, because it is really easy to make. What I think makes this recipe different from others is that it is not deceptively sweet. It is only sweetened with a touch of maple syrup, which allows all the ingredients to speak for themselves. I balance the tartness of the cranberries with a generous amount of fresh ginger. It adds a nice punch.
This sauce is, of course, great next to turkey during holiday meals, but it can also be enjoyed other ways too. I like it on a rye cracker topped with a thin slice of sharp cheddar. It goes great in on a veggie pate sandwich, with a bit of lettuce. Honestly though, I think my favourite way to enjoy this sauce is straight out of the jar, one spoon after another.
My Favourite Cranberry Sauce
I cook this sauce just long enough to allow all the flavors to blend and for the cranberries to cook through, but short enough so that some of the berries retain their shape. It gives the cranberry sauce a nice texture.
1-2 tablespoons water
4 cups cranberries
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1/2 cup maple syrup
1. Add the cranberries and water to a saucepan over a medium-low heat. Add the grated ginger, cinnamon and maple syrup. Cover the saucepan. Allow to cook for 15-20 minutes, stirring the cranberries occasionally.
2. After the 15-20 minutes taste the cranberry sauce. Add an extra spoonful of maple syrup or extra ginger if need. Cook for an addition 5-10 minutes, or until the cranberries are cooked through.